Wedge Salad is a classic dish with crisp iceberg lettuce, juicy cherry tomatoes, smoky bacon bits, and the best from-scratch blue cheese dressing. Always a hit!
A Classic Salad
Wedge salad is a classic that never goes out of style. The crisp lettuce, smoky bacon, and tangy blue cheese dressing make it irresistible.
During college, I worked at a restaurant known for its wedge salads, crème brûlée, and fresh wheat bread.
This recipe is exactly how we made it there, and it’s what made me fall in love with blue cheese. If you’re on the fence, this might just change your mind!
What Dressing Goes On A Wedge Salad
Blue cheese dressing is the go-to for wedge salad, but ranch, thousand island, or balsamic vinaigrette work too.
Here’s what’s in this blue cheese dressing:
- Mayo: A good-quality mayo makes all the difference. I like Hellman’s/Best Foods® (not sponsored).
- Buttermilk: Adds a tangy kick and makes the flavors pop—regular milk won’t do the trick!
- Blue cheese: Go for a good, crumbly kind like Roquefort, Gorgonzola, or Stilton.
- Garlic: Brings extra flavor. Fresh minced garlic works instead of garlic powder.
- White wine vinegar: Apple cider vinegar works if that’s what you have.
- Lemon juice: Brightens everything up.
What To Eat With A Wedge Salad
This salad is hearty enough to be a meal or a side. Try it with:
- Grilled steak: A juicy steak pairs evenly with the crisp lettuce.
- Chicken: Grilled, roasted, or blackened—any kind works.
- Burgers: A wedge salad goes great with a burger or chicken sandwich.
- Seafood: Serve with grilled or pan-seared salmon, shrimp, or scallops.
- Sandwiches: Try it with a French dip, club, or roast beef sandwich.
- Comfort meals: Short ribs, creamy tomato pasta, or Shepherd’s Pie are great options.
More Salad Recipes To Love:
- Brown Rice Salad with a lemon dressing
- Teriyaki Chicken Salad with pasta
- Sweet Potato Salad with black beans and avocado
- Jennifer Aniston Salad with cucumber and fresh herbs
- Blueberry Corn Salad with a fresh mint dressing
Ingredients
- 4 slices bacon
- 1 head iceberg lettuce
- 1-1/4 cups cherry tomatoes (halved)
- Fresh chives (skippable)
- 1/3 cup crumbled blue cheese (plus more for topping the salad, see note 1)
- 1/3 cup buttermilk
- 1/3 cup mayo (like Best Foods, see note 2)
- 1/4 cup sour cream
- 1 tablespoon white wine vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon granulated sugar
- 1 teaspoon fresh lemon juice
- Salt
- 1 tablespoon fresh chives (skippable)
Method
- To make the dressing, measure blue cheese, packing it tightly in a 1/3 measuring cup. Then put in a medium bowl.
- Cook bacon, let cool, and finely chop.
- Cut the head of lettuce into quarters, remove cores, and discard any bad outer leaves. Set cut wedges on individual plates. Spoon dressing (adding to taste) over individual wedges. (You may have leftover dressing.) Divide bacon, tomatoes, and extra blue cheese evenly among the wedges. If desired, sprinkle chives on top. Enjoy!
