featured recipe Sides & Salads

Sesame Wedge Salad with Key Lime Vinaigrette & Pickled Green Tomatoes #SundaySupper

Up until a couple of months ago, I’d never tried a “wedge” salad. Granted, it’s only iceberg lettuce and toppings, but iceberg has never thrilled me, so I’ve never ordered or made one. Then, came lunch at the Dogfish Head Brew Pub and all that changed. With heirloom grape tomatoes, Applewood smoked bacon, and goat cheese ranch dressing, I quietly inhaled my lunch.

While I’m still not overly impressed with iceberg lettuce, the simplicity of a wedge of lettuce and the endless possibilities for toppings excites me.  I came to realize that the wedge of lettuce is merely the vehicle for the other fun salad fixins.


Pickled Green Tomatoes
1 medium green tomato-sliced
1/4 c. apple cider vinegar
1/2 c. water
1 tsp pickling spice
1 clove garlic-minced
1 TBSP sugar
3 TBSP salt

Key Lime Vinaigrette 
1/4 c. sesame  butter (Any nut butter will work; cashew or almond butter would work great too!)
2 TBSP olive oil
1/4 c. key lime juice
1/2 tsp garlic powder
salt & pepper to taste

1 head of iceberg lettuce–cored and cut into 6 wedges
1 lb. medium shrimp-cleaned & shelled and dried on a paper towel
1 medium tomato-diced
4 green onions-chopped
1 medium yellow bell pepper
6 strips crisp bacon
1 c. shredded parmesan cheese


Green Tomato Pickles

In a sauce pan, bring apple cider vinegar, water, pickling spice, garlic, sugar, and salt to a boil. Remove from heat.  Add green tomato slices, cover, and allow to sit for 30 minutes.  After 30 minutes, remove tomatoes, cut each slice into fourths and add to salad.


In a jar with a lid, combine nut butter, key lime juice, olive oil, and garlic powder.  Shake until dressing is completely emulsified.  Taste and add salt & pepper to taste.

Parmesan Crisps

In a small non-stick skillet, sprinkle a thin layer of Parmesan cheese (approximately 1/4 cup).  Cook over medium heat until cheese bubbles and edges are lightly brown.  Gently flip crisp to brown on the opposite side.  When lightly brown, remove from skillet and allow to dry & cool on a paper towel.  When ready to use, cut crisps into wedges.


Place shrimp on a parchment lined cookie sheet.  Cook under the broiler for 2-3 minutes or until lightly browned and opaque (done).


Place two wedges per plate.   On each wedge plating, place a portion of shrimp, green tomato pickles, diced red tomato, green onions, bacon, and bell pepper.  Drizzle with vinaigrette.  Top with Parmesan crisp wedges.

Check out these other Healthy Green Recipes from our friends at Sunday Supper!

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Stunning Sides

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