Lettuce Wedge Bites

A sophisticated, bite-sized twist on the classic steakhouse wedge salad. These crisp iceberg lettuce cups are topped with creamy blue cheese dressing, smoky bacon crumbles, cherry tomatoes, and fresh chives, making them the perfect low-carb appetizer for parties.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 24 bites

Course: Appetizer, Hors d'oeuvre

Cuisine: American

Calories: 45

Ingredients Method Notes

Ingredients

Main Ingredients

1 head Iceberg lettuce cold and crisp
6 slices Thick-cut bacon cooked until crispy and crumbled
1 cup Cherry tomatoes finely diced
1/4 cup Red onion minced
1/4 cup Fresh chives finely chopped

Dressing & Topping

1/2 cup Blue cheese dressing high-quality chunky variety
1/4 cup Blue cheese crumbles
1/2 tsp Freshly cracked black pepper

Method

Instructions

Cook the bacon slices in a skillet over medium heat until very crispy. Drain on paper towels and crumble into small bits once cooled.
Prepare the lettuce by removing any wilted outer leaves. Cut the head of iceberg lettuce into quarters, remove the core, and then cut each quarter into small 1.5-inch wedges or squares that can be picked up easily.
Arrange the lettuce pieces on a large serving platter with the cut side facing up to act as a base for the toppings.
Spoon approximately one teaspoon of blue cheese dressing onto the center of each lettuce bite.
Top each bite evenly with the crumbled bacon, diced cherry tomatoes, and minced red onion.
Garnish the platter with extra blue cheese crumbles, fresh chives, and a generous sprinkle of freshly cracked black pepper.
Serve immediately while the lettuce is cold and crisp. Use toothpicks for easier serving if desired.

Notes

To keep the lettuce extra crunchy, soak the cut wedges in ice water for 10 minutes, then spin or pat them thoroughly dry before assembling. For a vegetarian version, substitute the bacon with toasted smoked sunflower seeds.