Classic Wedge Salad

close up wedge salad with dressing and crisp bacon pieces

5 from 1

A steakhouse classic! This Wedge Salad is made with crisp iceberg lettuce topped with salty bacon, vibrant cherry tomatoes and cheese crumbles, then dressed with a homemade buttermilk blue cheese or ranch dressing. Enjoy for a light lunch or dinner side!

See below the recipe card for step-by-step images.

Prep Time15

Total Time15

Course: Salad

Cuisine: American

Keyword: wedge salad, wedge salad recipe

Servings:

Ingredients

For the Dressing

¾ cup mayonnaise
½ cup buttermilk
¼ cup sour cream
1½ tbsp white vinegar
1 tsp Worcestershire sauce
1 clove garlic finely minced
2 oz. blue cheese crumbles (see note)
½ tsp coarse salt
¼ tsp freshly ground black pepper
2 tsp chopped fresh chives

For the Salad

1 head iceberg lettuce cut into 4 wedges
1 cup cherry tomatoes sliced in half
½ cup blue cheese crumbled
8 slices bacon
1 tbsp fresh chives thinly diced

Instructions

In a large nonstick skillet, cook bacon over medium-high heat until browned and crispy, about 5-6 minutes. With a slotted spoon, transfer to a paper-towel lined plate.
In a small bowl, add all of the dressing ingredients and mix until combined. Chill until ready to use.
Place the iceberg lettuce on a chopping board. Cut it in half and then in half again so that you have 4 quarters.
Place one of the iceberg wedges on a serving plate. Pour over some blue cheese dressing, add a quarter of the tomatoes and a quarter of the crumbled blue cheese. Lastly, scatter over a quarter of the bacon and add a sprinkling of fresh chives.
Repeat for the other wedges of lettuce. Serve cold and enjoy!

Video

Nutrition