Proven way to grow the perfect Wedge Salad in 5 steps.
A classic Wedge Salad recipe featuring crisp iceberg lettuce, smoky bacon, fresh tomatoes, and a creamy blue cheese dressing. Perfect as an appetizer or a light meal, this salad is easy to make and always a crowd-pleaser.
Equipment
- Cutting board
- Chef's knife
- Mixing bowls
- Whisk
- Skillet (for bacon)
- Serving plates
Ingredients
Salad
- 1 head iceberg lettuce large head, cored and quartered
- 6 strips bacon cooked crispy and crumbled
- 1 cup cherry tomatoes halved
- 0.25 cup red onion thinly sliced
Blue Cheese Dressing
- 4 ounces blue cheese crumbled
- 0.5 cup mayonnaise
- 0.25 cup sour cream
- 2 tablespoons milk or buttermilk
- 1 tablespoon white wine vinegar
- 0.5 teaspoon garlic powder
- 0.25 teaspoon black pepper freshly ground
- 0.25 teaspoon salt
Instructions
Prepare the Dressing
- In a medium bowl, combine the crumbled blue cheese, mayonnaise, sour cream, milk, white wine vinegar, garlic powder, black pepper, and salt. Mix well until the dressing is smooth and creamy, then set aside.
Prepare the Salad Ingredients
- Wash and core a large head of iceberg lettuce, then cut it into four equal wedges. Cook the bacon until crispy, then crumble it into small pieces. Halve the cherry tomatoes and thinly slice the red onion.
Assemble the Salad
- Place one iceberg lettuce wedge on each serving plate. Arrange the crumbled bacon, halved cherry tomatoes, and sliced red onion over each lettuce wedge.
Add the Dressing
- Generously drizzle the prepared blue cheese dressing over each assembled wedge salad. Ensure each wedge is adequately covered with dressing for optimal flavor.
Serve and Garnish
- Serve the Wedge Salads immediately. For an extra touch, garnish with additional crumbled blue cheese, fresh chives, or a grind of black pepper if desired.
Notes
For best results, chill the iceberg lettuce and blue cheese dressing before serving to enhance crispness and flavor. You can also customize by adding grilled chicken or steak slices for a heartier meal.