Sheet Pan Wedge Salad Recipe
Serves: 2
For the Dressing:
  • ¼ cup Sour Cream or Greek Yogurt
  • ¼ cup Mayonaise
  • ¼ cup Blue Cheese Crumbles
  • 2 Tbsp. Buttermilk
  • 2 tsp. Taco Seasoning
  • 1 Tbsp. Lime Juice
For the Salad:
  • ½ Iceberg Lettuce Head, cut into to wedges
  • 3 Chicken Sausages, chopped into smaller slices
  • 1 Sweet White Onion, thinly sliced
  • 2-3 Baby Bell Peppers
  • Olive Oil, as needed
  • 4 strips Bacon, cooked & crumbled
  • 1 Tomato, chopped
  • ½ cup Chickpeas
  • Blue Cheese Crumbles, to garnish
  • Cilantro, optional garnish
  • S + P, as needed
  1. Preheat oven to 400F and line a rimmed baking sheet with aluminum foil.
  2. Slice sausages, onion, and bell peppers and place them into the baking sheet.
  3. Sprinkle with salt and pepper and then drizzle with olive oil.
  4. Cook for 25-30 minutes, stirring halfway through.
  5. While the sausage mix cooks: make the dressing, cook the bacon, and prepare the rest of the vegetables and toppings.
  6. To assemble the salads: use iceberg wedges as your base and top with a heavy drizzle of dressing, sausage mix, and the remaining ingredients listed above. Serve immediately.
Recipe by Slice of Jess at