Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Wedge Salad

A recipe by .

 
Wedge Salad
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
 
One serving costs about $2.15

$2.15 per serving

1 people like this recipe

1 likes

This recipe is ready in 25 minutes

Ready in 25 minutes

3 vegetarian,gluten-free,gluten free,lacto ovo vegetarian salad
spoonacular Score:49%

Spoonacular Score: 49%

 

Wedge Salad might be just the side dish you are searching for. For $2.1 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegetarian recipe has 385 calories, 12g of protein, and 32g of fat per serving. If you have olive oil, dijon mustard, blanched beans, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 25 minutes. Try Classic Blue Cheese Wedge Salad and Dole Salad Farm Tour, Wedge Salad, and Whole 30 Wedge Salad for similar recipes.

Ingredients

Servings:
8
8  cherry tomatoes
cherry tomatoes
1 Tbsp
1 Tbsp dijon mustard
dijon mustard
1
1  egg yolk
egg yolk
2
2  eggs
eggs
2 Tbsps
2 Tbsps gorgonzola cheese
gorgonzola cheese
1 Tbsp
1 Tbsp grainy mustard
grainy mustard
1 head
1 head iceberg lettuce
iceberg lettuce
1
1  lemon zest
lemon zest
0.33 cup
0.33 cup light olive oil
light olive oil
0.5 cup
0.5 cup yellow mat beans
yellow mat beans
some
some salt and pepper
salt and pepper
8  cherry tomatoes
8
cherry tomatoes
1 Tbsp dijon mustard
1 Tbsp
dijon mustard
1  egg yolk
1
egg yolk
2  eggs
2
eggs
2 Tbsps gorgonzola cheese
2 Tbsps
gorgonzola cheese
1 Tbsp grainy mustard
1 Tbsp
grainy mustard
1 head iceberg lettuce
1 head
iceberg lettuce
1  lemon zest
1
lemon zest
0.33 cup light olive oil
0.33 cup
light olive oil
0.5 cup yellow mat beans
0.5 cup
yellow mat beans
some salt and pepper
some
salt and pepper


Instructions

See the full recipe at Because I Like Chocolate.

Price Breakdown

Cost per Serving: $2.15
Ingredient
8 cherry tomatoes
1 tablespoon dijon mustard
1 egg yolk
2 eggs
2 tablespoons gorgonzola cheese
1 tablespoon grainy mustard
1 head iceberg lettuce
1 lemon zest
⅓ cups light olive oil
½ cups yellow mat beans
Price
$1.21
$0.15
$0.24
$0.48
$0.43
$0.26
$1.99
$0.50
$0.86
$0.33
$6.46

Tips

Health Tips

  • To make this recipe more nutritious, skip the iceberg lettuce and choose some darker leafy greens higher in vitamin K like romaine, kale, spinach, etc.

  • Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you find that you're always missing lemon zest, purchase lemon extract and substitute a 1/2 teaspoon extract for every tablespoon zest.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • Rumor has it you can freeze whole lemons and grate them while still frozen whenever you want to pump up the lemon flavor in a dish. Next time you have some lemons not getting used, give it a try (and let us know how it goes).

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
477k Calories
18g Protein
32g Total Fat
30g Carbs
13% Health Score
Limit These
Calories
477k
24%

Fat
32g
50%

  Saturated Fat
6g
41%

Carbohydrates
30g
10%

  Sugar
5g
6%

Cholesterol
181mg
60%

Sodium
517mg
22%

Get Enough Of These
Protein
18g
37%

Vitamin K
59µg
57%

Iron
5mg
32%

Vitamin E
4mg
30%

Magnesium
116mg
29%

Vitamin A
1447IU
29%

Phosphorus
267mg
27%

Potassium
872mg
25%

Selenium
17µg
25%

Copper
0.47mg
24%

Vitamin B1
0.35mg
23%

Vitamin C
18mg
23%

Folate
84µg
21%

Calcium
199mg
20%

Vitamin B2
0.3mg
18%

Manganese
0.33mg
16%

Fiber
3g
12%

Vitamin B5
1mg
10%

Vitamin B6
0.21mg
10%

Vitamin B12
0.49µg
8%

Zinc
1mg
8%

Vitamin D
0.96µg
6%

Vitamin B3
1mg
6%

covered percent of daily need

Related Recipes