This classic wedge salad delivers a perfect balance of freshness and indulgence in just 20 minutes. With only 123 calories per serving, it’s a guilt-free choice that doesn’t skimp on flavor or satisfaction. The nutrient-rich combination offers 7g of protein and essential vitamins, making it an ideal light lunch or dinner starter. Whether you’re hosting guests or treating yourself to an elevated dining experience, this timeless salad proves that simple ingredients can create something extraordinary.
Fresh & Crispy Wedge Salad Ingredients
- Iceberg Lettuce: 1 fresh head, choose firm and heavy lettuce for best crunch
- Bacon: 8 slices, cooked until crispy for perfect texture
- Cherry Tomatoes: 1½ cups, halved for bursts of freshness
- Red Onion: ½ cup, finely chopped for sharp flavor
- Optional Nuts: Toasted pecans or walnuts for extra crunch
Blue Cheese Dressing Components
- Dairy Base: 1 cup light sour cream and ½ cup mayonnaise for creamy texture
- Liquid Elements: 3 tablespoons buttermilk and 3 teaspoons red wine vinegar
- Seasonings: Worcestershire sauce, garlic salt, and fresh black pepper
- Blue Cheese: 4 ounces, crumbled with extra for garnish
Step-by-Step Instructions
- Prepare the Dressing: Mix all dressing ingredients in a bowl until well combined. Let it chill for 30 minutes to develop flavors
- Cook the Bacon: Crisp up bacon pieces in a skillet, then drain on paper towels
- Prepare Lettuce: Cut iceberg head in half, then each half into wedges
- Assembly: Place wedges on plates, drizzle with dressing, top with bacon, tomatoes, onion, and blue cheese
- Final Touch: Finish with fresh cracked pepper and serve immediately for best texture
Storage Tips
Keep your salad ingredients fresh and ready! Store the blue cheese dressing in an airtight container in the fridge for up to 5 days. For the best crispy wedge salad, wait to cut and dress your lettuce until right before serving. If you want to prep ahead, cook and crumble your bacon up to 2 days in advance – just keep it in an airtight container in the fridge. Your chopped onions and tomatoes will stay fresh in separate containers for 1-2 days.
Make It Your Own
Love this classic wedge salad but want to switch things up? Try swapping the cherry tomatoes for colorful heirloom varieties, or add some diced avocado for extra richness. Not a fan of blue cheese? Use feta or gorgonzola instead. Make it a meal by adding grilled chicken or shrimp. For extra crunch, sprinkle on some toasted pecans or sunflower seeds. Want a lighter version? Use Greek yogurt instead of sour cream in the dressing.
Serving Suggestions
This wedge salad shines as a starter but works just as well for lunch! Serve it on chilled plates to keep everything cool and crisp. Cut the wedges into smaller portions for a fancy appetizer at your next dinner party. This salad pairs beautifully with grilled steaks, roasted chicken, or a warm bowl of tomato soup. For a pretty presentation, drizzle the dressing in a zigzag pattern and arrange the toppings in neat rows over each wedge.
Pro Tips
Want the best wedge salad ever? Pat your lettuce dry after washing to help the dressing stick better. Chill your plates in the fridge for 15 minutes before serving – this keeps everything nice and crisp. Cut the core out of your lettuce before making wedges – it’ll be much easier to eat. And here’s a neat trick: warm your blue cheese dressing to room temperature for 10 minutes before serving – the flavors will really pop!
Wedge Salad
Equipment
- Medium bowl
- Skillet
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
Easy Homemade Blue Cheese Dressing:
- 1 cup sour cream light
- 1/2 cup mayonnaise
- 3 tablespoons buttermilk
- 3 teaspoons red wine vinegar
- 1/2 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
- 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.
- Cut the bacon into pieces and cook the bacon in a skillet until crisp. Remove to a plate lined with paper towels.
- Cut the iceberg lettuce in half. Cut each of the halves again in half or thirds (depending on how big the ice berg lettuce head is), to create “wedges”. Place wedges on individual plates.
- 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.
