Tex-Mex Wedge Salad

So, I was making enchiladas the other night (which were fabulous btw and I’ll add that recipe later) and I wanted to pair them with a side that wasn’t too heavy and went with my Mexican dinner theme. Am I the only one that does this when cooking? I like to give a full experience when eating a meal! Haha! But, seriously, I do this when I cook all different types of food, especially Mexican and Chinese food. Total dork, I know. 

As I was perusing Pinterest for different Mexican side dishes, nothing really struck my fancy. I decided to just go with a salad. But, not just any salad… a wedge salad! My husband isn’t a huge fan of wedge salads; he’s always super dramatic about how difficult it is for him to eat! Ha! I love a good wedge salad though and I figured that if I put a Tex-Mex spin on it and threw on some bacon, that somehow he could suffer through it. 

Recently, I started making my own salad dressings. Honestly, it’s so easy and there is such a huge difference in taste. With this wedge salad, I whipped up a Creamy Cilantro Lime Vinaigrette. It was citrus-y and bright and perfect for this Tex-Mex salad! While I served this as a side dish, I would totally eat this as a main course and feel satisfied. 

Print Recipe

Tex-Mex Wedge Salad

Prep Time

15 Minutes

Cook Time

5 Minutes

Servings

Servings

Ingredients

• 4 Iceberg Lettuce Wedges
• 1/2 Cup Fresh Corn Kernels
• 1/2 Cup Canned Black Beans, drained and rinsed
• 6-8 Bacon Slices, cooked crisp and chopped
• 1 Large Tomato, diced
• 1/2 Cup Tortilla Strips
• 1/3 Cup Queso Fresco

Creamy Cilantro Lime Vinaigrette

• 1/3 Cup olive oil
• 2 Limes, juiced
• 1 Tsp Lime Zest
• 1 Cup Cilantro, roughly chopped
• 2 Garlic Cloves
• 1 TBSP Red Wine Vinegar
• 1/2 TBSP Honey
• 1 TBSP Plain Greek Yogurt
• 1 Tsp Crushed Red Pepper Flakes
• Pinch of Salt

Prep Time 15 Minutes Cook Time 5 Minutes Servings Servings Ingredients 4 Iceberg Lettuce Wedges 1/2 Cup Fresh Corn Kernels 1/2 Cup Canned Black Beans, drained and rinsed 6-8 Bacon Slices, cooked crisp and chopped 1 Large Tomato, diced 1/2 Cup Tortilla Strips 1/3 Cup Queso Fresco Creamy Cilantro Lime Vinaigrette 1/3 Cup olive oil 2 Limes, juiced 1 Tsp Lime Zest 1 Cup Cilantro, roughly chopped 2 Garlic Cloves 1 TBSP Red Wine Vinegar 1/2 TBSP Honey 1 TBSP Plain Greek Yogurt 1 Tsp Crushed Red Pepper Flakes Pinch of Salt

Instructions

1. To make the vinaigrette, add all ingredients EXCEPT for the Greek yogurt to a food processor or blend and blend until smooth. Add Greek yogurt at the end and pulse until creamy just incorporated.
2. To assemble the salad: divide iceberg wedges among 4 plates. Go to town with the toppings! Crumble on some queso fresco and drizzle on the vinaigrette. Enjoy!

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