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Winter Wedge Salad
Makes 6 Servings. Photo by Sobey's
By Sobey's


  1. Remove inner leaves (reserve for another use) from iceberg wedges, leaving 4-leaf-thick outer leaves in wedges to form “cups”. Arrange iceberg wedges — cups facing up — on large platter.
  2. Fill wedges with Serrano ham, almonds and cranberries.
  3. Stir together ranch dressing and goat cheese. Drizzle over wedges and sprinkle with chives to serve.


  • 1 large head iceberg lettuce, cut into 6 wedges
  • 1 pkg (100 g) Sensations by Compliments Sliced Serrano Ham, cut into thin strips
  • 1/2 cup (125 mL) toasted sliced almonds
  • 1/3 cup (75 mL) dried cranberries
  • 1/4 cup (60 mL) ranch dressing
  • 2 tbsp (30 mL) coarsley grated wine-soaked goat cheese
  • 2 tbsp (30 mL) finely chopped fresh chives