Winter Wedge Salad

Prep Time: 15 minutes
Total Time: 25 minutes
Makes: 6


  1. 1 large head iceberg lettuce, cut into 6 wedges
  2. 1 pkg (100 g) Sensations by Compliments Sliced Serrano Ham, cut into thin strips
  3. 1/2 cup (125 mL) toasted sliced almonds
  4. 1/3 cup (75 mL) dried cranberries
  5. 1/4 cup (60 mL) ranch dressing
  6. 2 tbsp (30 mL) coarsely grated wine-soaked goat cheese
  7. 2 tbsp (30 mL) finely chopped fresh chives


  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.

Tips: Chop the leftover lettuce and sprinkle over nachos or use in sandwiches.