Mini Wedge Salads with Sun Dried Tomatoes and Champagne Vinaigrette


Freshen up your appetizer options with this light and crisp mini wedge salad. Garnished with champagne vinaigrette and ruby red sun dried tomatoes. We love the idea of these mini bites for an Independence Day party or picnic.

Total Cook Time: 15 minutes

Serves: 12

Gluten Free Vegetarian

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Bella Products Used:

Sun Dried Tomato Halves with Premium Oil with Italian Herbs 8.5 oz

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Champagne Vinaigrette

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  • 1 head of iceberg lettuce
  • ½ c Bella Sun Luci Sun Dried Tomatoes in Premium Oil
  • ½ c Bella Sun Luci Champagne Vinaigrette
  • 1 8oz package capicola
  • 12 leaves fresh basil
  • ½ c red onion, finely diced
  • ½ c fine blue cheese crumbles


  1. Cut the iceberg lettuce into 12 mini wedges. Arrange the wedges on a clean platter and set aside.
  2. For each skewer, thread a sun-dried tomato followed by a folded basil leaf and a piece of bunched capicola. Insert the skewer into the center of an iceberg lettuce wedge.
  3. Once all the wedges are skewered, drizzle them with champagne vinaigrette.
  4. Garnish the skewered wedges with red onion and blue cheese crumbles.
  5. Keep the platter cool or store it in the refrigerator until ready to serve.

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