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Wedge salad on a plate with a blue rim.

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.

Course Salad
Cuisine American
Keyword Best Wedge Salad, Best Wedge Salad Recipe, How To Make A Wedge Salad, Outback Wedge Salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 Servings

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

  1. 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.
  2. Cut the bacon into pieces and cook the bacon in a skillet until crisp. Remove to a plate lined with paper towels.

  3. 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.

  4. 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.