Strawberry Wedge Salad

Even though I love fancy greens like arugula, radicchio and kale, I’m so happy that a simple wedge salad is back in style.  This dish, a hunk of iceberg lettuce doused in creamy dressing, cheese and other toppings, was a staple at every fancy dinner party and expensive steak house in the 60s and 70s. My recipe for Spring Strawberry Wedge Salad kicks up this classic with fit, fresh seasonal flavors that are perfect for any upcoming celebration.

Whether you are honoring mom or the graduate with a special meal or hosting a bridal or baby showers, you will love every last cool, crunchy bite this easy-to-make spring salad – and so will your guests! While blue cheese and bacon is old school wedge salad, these beauties are updated with a fresh relish made from strawberries, radish, red onion, cilantro and just a bit of jalapeno for heat.

Wedge Salad with Strawberry Relish bite

OPA Strawberry Poppyseed Greek Yogurt Dressing adds ever-so sweet pink to the plate, along with that creamy dressing association that goes along with wedge salad memories.  This light, bright dressing is such a delicious spring treat, and only has 60 calories per serving!

Leftover tip – If you end up with extra strawberry relish, it’s amazing on fish tacos, with shrimp or as a “surprise” salsa for chips.

Wedge Salad with Strawberry Relish

Serves 6 | Finish in 15 minutes

Transform an old school wedge salad into a spectacular spring side dish with the addition of spicy strawberry relish and OPA Strawberry Poppyseed Dressing.


1 1/3 cup diced strawberries (about ½ pound)
2/3 cup diced radishes
2/3 cup chopped red onion
1 tablespoon minced fresh jalapeno (more if you want spicier)
1/3 cup chopped fresh cilantro leaves
2 tablespoons fresh lime juice
1 tablespoon honey
¼ teaspoon salt
½ teaspoon white ground pepper
I medium head iceberg lettuce; washed, dried and cored
6 ounces OPA Strawberry Poppyseed Greek Yogurt Dressing (about half a bottle)
4 ounces tub Litehouse Feta Cheese Crumbles


In medium bowl, add strawberries, radish, onion, jalapeno, and cilantro leaves.

In small bowl, whisk together lime juice, honey, salt and pepper.

Pour lime juice mixture over strawberry mixture, set aside.

Slice iceberg in half crosswise, the cut each half lengthwise into three wedges taking care to keep leaves intact. You will have a total of 6 wedges.

Plate each wedge and drizzle with approximately 1 ounce of dressing, ½ cup of relish and a sprinkling of feta cheese.

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