The Wedge Salad:

The lunch break should be a greatly anticipated time of day. But for grown-ups the demand of a career turns lunchtime into a chore. The #1 cardinal sin of lunch is a vending machine snack at your desk and should be avoided at all costs. Number 2 is fast food. To avoid the corporate-cafeteria-queue and be health conscious at the same time, try making this super-simple Wedge Salad. With a prep time of 10 minutes, you could make this in the morning before the commute.

Utensils:

You’ll just need a chopping board and knife.

Ingredients:
  • 1 cup of mayo
  • 1 cup of blue cheese
  • 1/2 cup of buttermilk
  • 1 shallot
  • lemon zest
  • Worcestershire sauce
  • parsley
  • Optional: salt, pepper, pecans, edible flowers, sunflower seeds or any variety of salad toppings.

Preparation:

Puree 1 cup each mayo and blue cheese with 1/2 cup buttermilk, 1 shallot, lemon zest, Worcestershire sauce, parsley, salt and pepper. Drizzle over iceberg wedges.

To get kids involved and excited about eating greens, ask them to decorate the Wedge with toppings they choose. This works good with younger children.

I remember the first time I ordered a Wedge Salad. When I saw what I ordered I thought, “Did I just order a hunk of lettuce?” But I loved it.

Editor’s note: this is a modified recipe from The Food Network.