Easter Wedge Salad Board
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A crisp, cool Easter Wedge Salad Board has toppings and Thousand Island Dressing where guests serve themselves with wedges of Iceberg lettuce.
The wedge salad has been around for a long time, and this week we’re taking it up a notch to add all the ingredients deconstructed, on an Easter Wedge Salad Board. You may want to also serve my Ham Holiday Dinner Board. Setting out 2 boards is very fun for the holidays!
Easter Wedge Salad Board
Our family loves wedge salads for Easter or any springtime salad. We love to bring this simple salad to a party, or better yet; create a board for your own Easter brunch or party.
Also, did you know you can use a larger 12×36” board for 16-20 servings, and double all the ingredients? Yes! And head over to win the new “travel board” right now and follow me on Instagram! (@reluctantentertainer)
What is a wedge salad?
This simple salad is a wedge (one-quarter head) of iceberg lettuce. It’s usually topped with blue cheese dressing, crispy bacon, and blue cheese crumbles. You can add other toppings to your liking, including red onion, avocado, and cucumbers. Also, dried onions or fried shallots are very good sprinkled on top!
Ingredients for Easter Wedge Salad Board
We added small Easter colored bowls, The Big Board (12 x 24-inch), and these simple 9 ingredients:
- Iceberg lettuce: Depending on the size, cut into 4-6 pieces per head.
- Cooked thick-cut bacon: The thicker the better for bacon flavor. Cook on stovetop or bake in the oven; cool and chop.
- Cherry tomatoes: Use a variety of red cherry tomatoes, heirloom tomatoes, or what’s in season.
- Blue cheese: Use a good quality of blue cheese. It makes the salad “pop” with flavor. We love Oregon Blue, from southern Oregon’s Rogue Creamery.
- Kalamata olives: We always use Delallo olives.
- Orange or yellow bell pepper: Change it up and add green or red peppers at Christmas time!
- Thousand Island Dressing: Find your favorite brand in the grocery store for a last-minute salad, or better yet, make my homemade dressing. Or, make your own Blue Salad Cheese Dressing.
- Fresh chives: Optional to use green onions or fresh basil.
- Breadsticks: Again, buy a good quality breadsticks. We found these in a specialty market in Bend, Oregon (Newport Avenue Market).
In fact, I bought all of my groceries for this board at our favorite store in town, Newport Avenue Market, that carries the freshest produce, and is locally owned.
When was the first wedge salad invented?
The tossed salad originated back in 1938, and the chef’s salad in 1949. The wedge salad? Salads served wedge-style originated in the 1910s, but became popular in the 1960s.
Back in the early days, ancient Greeks and Romans gathered raw vegetables, and layered them with a drizzle of vinegar, oil, and herbs over the top, to create the world’s first salad. Wow!
Make your own homemade Thousand Island Dressing
Because it’s Easter, and we love a good homemade Thousand Island Dressing, for this Easter board we’ve added Thousand Island Dressing. But it’s optional to add Blue Cheese dressing, or add both kinds to the board.
How many does a wedge salad feed?
This wedge salad is a fun board to bring to a potluck. It feeds 12, but depending on the size of the iceberg lettuce, you can cut the head of lettuce into smaller or larger pieces.
This is the beauty of a board, that you can make it your own (what flavors does your family love?), and use what you have!
More Easter boards to try:
My favorite Epic Dinner Salad Board
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Easter Wedge Salad Board
- 3 heads iceberg lettuce, cut into 4 pieces
- 6 pieces cooked thick-cut bacon, chopped
- 1-2 cups cherry tomatoes, halved
- 4-6 oz blue cheese, we love Rogue Creamery’s Oregon Blue
- ¾ cup pitted Kalamata olives, halved
- 1 orange or yellow bell pepper, diced
- 1-2 cups Thousand Island Dressing, make my homemade recipe
- Fresh chives
- On a food board with a raised edge (so the food stays on), lay down the sliced iceberg lettuce wedges in 3 rows.
- In between the rows, fill in with small bowls of bacon, olives, blue cheese, and dressing.
- Fill in open areas with breadsticks, tomatoes, and diced bell peppers.
- Add serving tongs and ENJOY!
Use small colored bowls for the season. We used baby pink, yellow, blue, and green bowls for Easter.
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