Best Wedge Salad Recipe
Crisp iceberg lettuce, smoky bacon, juicy tomatoes, and plenty of creamy blue cheese dressing all piled onto a plate, it’s the kind of side dish that steals the show. Honestly, I think this might be the best wedge salad recipe because it hits every note: crunchy, salty, tangy, and fresh.
Whether you’re serving it alongside a steak dinner, bringing it to a summer cookout, or just craving something light but flavorful, this classic salad never disappoints.
Why You’ll Love This Recipe
- Restaurant-style at home: This wedge salad is the kind you’d pay top dollar for, made easily in your own kitchen.
- Homemade dressing: The blue cheese dressing is creamy, tangy, and better than anything from a bottle.
- Customizable toppings: Add your favorite nuts or swap in different veggies to make it your own.
- Quick and easy: Comes together in just 20 minutes, perfect for last-minute meals.
Ingredients
Are you ready to make the best wedge salad recipe that you’ve ever tried? I’ve got all the details for you right here.
- Lettuce: A fresh, crisp head of iceberg lettuce is classic here since it holds its shape and gives that satisfying crunch.
- Bacon: Go for thick-cut bacon cooked until crisp, then crumble it for salty, smoky flavor in every bite.
- Cherry tomatoes: Sweet and juicy cherry tomatoes add a pop of color and freshness—halving them makes them easier to eat.
- Red onion: A little sharp bite balances the creamy dressing, so chop it finely so it doesn’t overwhelm.
- Pecans or walnuts (optional): Toasted nuts add extra crunch and a nutty richness if you want to elevate the salad.
For the homemade blue cheese dressing:
- Sour cream: Light sour cream keeps the dressing creamy without being too heavy.
- Mayonnaise: A half cup adds richness and helps bind everything together.
- Buttermilk: Just a splash thins the dressing and adds a tangy flavor.
- Red wine vinegar: Brightens things up with a little acidity.
- Worcestershire sauce: Adds a savory, umami depth that keeps the dressing from being flat.
- Garlic salt: A touch of garlic flavor without overpowering the blue cheese.
- Black pepper: Freshly cracked is best for that little kick of spice.
- Blue cheese: Crumbled and creamy, this is the star of the show—reserve a few spoonfuls for garnishing the wedges.
How To Make A Wedge Salad
- Mix all dressing ingredients in a bowl and refrigerate.
- Cut iceberg lettuce into wedges.
- Assemble salad: place wedges on plates, top with dressing, bacon, tomatoes, onion, and blue cheese.
- Garnish with nuts if using, and a sprinkle of black pepper.
Substitutions and Variations
- Use romaine hearts: For a slightly different texture with the same crunch.
- Make it vegetarian: Skip the bacon and add roasted chickpeas for crunch.
- Swap the cheese: Try feta or goat cheese if blue cheese isn’t your thing.
- Add protein: Top with grilled chicken or steak to turn it into a main course.
Expert Tips
- Chill the dressing: Let it sit at least 30 minutes for the flavors to meld.
- Use a sharp knife: This helps keep the wedges clean and intact.
- Dry the lettuce: Excess water will dilute the dressing.
- Serve on chilled plates: Keeps the salad cool and crisp.
Frequently Asked Questions
Yes! The dressing can be made up to 3 days in advance and stored in the fridge.
Romaine or butter lettuce are great substitutes, though they won’t give quite the same crunch.
You can use light sour cream and mayo, and reduce the cheese slightly for a lighter option.
Similar Recipes
Salads make such great meals, lunches, or even side dishes. If you are looking for more salad recipes, then next time you may want to try this Mile High Restaurant Style Salad, Chef Salad, or this Classic Cobb Salad.
Best Wedge Salad Recipe
A crisp and refreshing iceberg wedge salad piled high with juicy tomatoes, crunchy bacon, sharp onions, and finished off with a rich, creamy homemade blue cheese dressing.
Ingredients
For the salad:
- 1 head iceberg lettuce
- 8 slices bacon cooked, cooled and crumbled
- 1 1/2 cups cherry tomatoes halved
- 1/2 cup red onion chopped
- pecans or walnuts, toasted (optional)
Easy Homemade Blue Cheese Dressing:
- 1 cup sour cream light
- ½ cup mayonnaise
- 3 Tablespoons buttermilk
- 3 teaspoons red wine vinegar
- ½ teaspoon Worcestershire sauce
- 1/4 teaspoon garlic salt
- 1/2 teaspoon freshly ground black pepper or to taste
- 4 ounces blue cheese reserve a few spoonfuls for garnish
Instructions
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Add all of the dressing ingredients to a medium bowl and stir well to combine. Refrigerate for at least 30 minutes, or can be made several days in advance.
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Cut the bacon into pieces and cook the bacon in a skillet until crisp. Remove to a plate lined with paper towels.
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Cut the iceberg lettuce in half. Cut each of the halves again in half or thirds (depending on how big the iceberg lettuce head is), to create "wedges". Place wedges on individual plates.
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To serve, spoon dressing over lettuce and then sprinkle the bacon crumbles, tomatoes, onion and blue cheese crumbles on top. Season with fresh crushed black pepper, to taste.
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