Wedge Salad Recipe

Wedge Salad features crisp iceberg lettuce wedges drenched in tangy blue cheese dressing, topped with bacon crumbles, cherry tomatoes, and chives for steakhouse-style refreshment. Ready in 15 minutes, it’s a retro favorite that cuts through rich meals perfectly.

Why This Recipe Works

• Iceberg provides ultimate crunch and holds dressing without wilting.
• Blue cheese dressing delivers bold, creamy punch.
• Bacon adds smoky contrast to cool lettuce.
• Minimal prep maximizes impact.
• Scales easily for crowds.

Ingredients & Prep

• 1 head iceberg lettuce, cut into 4 wedges
• 1 cup blue cheese dressing (homemade or store-bought)
• 8 slices bacon, cooked and crumbled
• 1½ cups cherry tomatoes, halved
• ¼ cup red onion, finely diced
• 2 tbsp chopped chives
• ¼ cup blue cheese crumbles
• Freshly ground black pepper

Quick Blue Cheese Dressing:

• ½ cup sour cream
• ¼ cup mayonnaise
• ¼ cup buttermilk
• ½ cup crumbled blue cheese
• 1 tsp Worcestershire
• Salt and pepper

Step-by-Step Instructions

1. Trim outer leaves from iceberg; cut into quarters through core, keeping intact. Rinse and dry thoroughly.
2. Whisk dressing ingredients; chill if time allows.
3. Arrange wedges on chilled plates; generously dollop dressing over each.
4. tomatoes, onion, chives, and extra blue cheese crumbles.
5. Grind pepper generously; serve immediately with steak knives.

Flavor Variations

Storage Tips

Best assembled fresh. Prep toppings and dressing ahead; store lettuce wedges wrapped in damp towel up to 1 day.

FAQs

Dressing too thick?
Thin with buttermilk or milk.

No blue cheese fan?
Substitute ranch or thousand island.

Make vegan?
Use plant-based dressing and coconut bacon.

Conclusion

Wedge Salad delivers simple elegance with maximum crunch and flavor steakhouse perfection at home.

Wedge Salad Recipe

Print Recipe

A crisp and refreshing classic wedge salad made with crunchy iceberg lettuce, creamy homemade blue cheese dressing, crispy bacon, tomatoes, and chives. Simple, retro, and always delicious.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 5 mins
• Total Time: 15 mins
• Yield: 4 servings 1x
• Category: Salad
• Method: No Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

1 head iceberg lettuce, quartered into wedges

4 slices bacon, cooked and crumbled

1 cup cherry tomatoes, halved

1/4 small red onion, thinly sliced

2 tbsp chives, chopped

Crumbled blue cheese for topping

Blue Cheese Dressing:

1/2 cup mayonnaise

1/3 cup sour cream

1/4 cup buttermilk

1/3 cup blue cheese, crumbled

1 garlic clove, grated

1/2 tsp lemon juice

1/4 tsp salt

1/4 tsp black pepper

Instructions

1. Remove outer leaves from the iceberg lettuce and cut into 4 wedges.

2. Rinse wedges gently, pat dry, and place on serving plates.

3. Whisk together the mayonnaise, sour cream, buttermilk, blue cheese, garlic, lemon juice, salt, and pepper to make the dressing.

4. Spoon or drizzle the dressing generously over each wedge.

5. Top with bacon, cherry tomatoes, red onion slices, and chives.

6. Finish with extra blue cheese if desired.

7. Serve immediately.

Notes

Chill lettuce wedges before serving for extra crunch.

Replace blue cheese with ranch dressing if preferred.

Add avocado or hard-boiled eggs for a heartier salad.

Nutrition

• Serving Size: 1 wedge
• Calories: 280
• Sugar: 4g
• Sodium: 520mg
• Fat: 24g
• Saturated Fat: 9g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 45mg

Keywords: wedge salad, blue cheese wedge, iceberg lettuce salad