Wedge Salad
Iceberg Wedge Salad is a filling and flavorful salad that features a cut head of iceberg lettuce complete with crispy bacon, juicy tomatoes, red onions, and topped with a creamy blue cheese dressing. Serve this classic salad as a light meal or appetizer.
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Every aspect of this classic Wedge Salad recipe contributes to the complete flavor. Blue cheese chunks provide a tangy but soft bite, while salty bacon crumbles provide a firmer crunch.
Blue cheese salad dressing and juicy tomatoes combine for a savory, tangy and softness that contrasts well with the crisp iceberg wedges.
Our favorite part about this big salad is that it can be served as a main course as well as a side salad. Add some protein like grilled chicken or steak to beef up this crisp iceberg lettuce Wedge Salad.
Feel free to put your own spin to this dish, too. You can change up the dressing. Ranch, Caesar, or even a vinaigrette made with olive oil and lemon juice will provide a great dressing for these fresh ingredients.
To keep this crunchy iceberg lettuce fresh, keep the extra wedge of lettuce in an airtight container with a damp paper towel. Keep the dressing in separate containers or it will make the lettuce soggy.
Why You’ll Love This Recipe:
Crisp and refreshing: Iceberg lettuce gives the perfect crunch in every bite.
Bold flavors: Savory bacon, tangy blue cheese, and creamy dressing come together for a satisfying combo.
Visually stunning: The wedge presentation makes it feel special with minimal effort.
Quick to assemble: Just a handful of toppings turn this into a restaurant-style salad at home.
Perfect starter or side: Great with steak, burgers, or as a standalone light lunch.
Ingredients to Make Wedge Salad:
- iceberg lettuce. Cold, crisp, and perfect for wedges, remove the core and slice into quarters.
- bacon. Cook until crispy, then crumble for salty crunch. Turkey bacon works too.
- cherry tomatoes. Juicy and sweet, grape tomatoes or diced Roma tomatoes also work.
- red onion. Adds a bit of bite, soak in cold water for 5–10 minutes if you want a milder flavor.
- blue cheese crumbles. Choose a creamy, high-quality blue cheese for the best flavor.
- blue cheese dressing. Use store-bought or homemade, thinner dressings drizzle better over the wedge.
How to Make Wedge Salad:
- Remove any wilted, limp outer leaves from the head of lettuce. Cut the lettuce into 4 equal wedges, trimming the base slightly if needed so they sit flat.
- Place each wedge on a serving plate or large platter.
- Sprinkle each wedge evenly with crumbled bacon, halved cherry tomatoes, red onion, and blue cheese crumbles.
- Spoon or drizzle blue cheese dressing over each wedge just before serving.
Recommended Equipment
Recipe Notes & Tips:
- Chill the lettuce: For maximum crunch, refrigerate the wedges for at least 30 minutes before assembling.
- Prep ahead: Cut and wash wedges in advance, then store in a sealed container with a damp paper towel for up to 24 hours. Add toppings just before serving.
- Bacon tip: Bake bacon in the oven at 400°F for 15–18 minutes on a wire rack set over a sheet pan for evenly crisp pieces.
- Milder onion flavor: If your red onion is too sharp, soak the diced pieces in ice water for 10 minutes, then drain before using.
- Cheese swaps: Not a fan of blue cheese? Try goat cheese, feta, or shredded cheddar instead.
- Dressing alternatives: Ranch or Caesar dressing works well if you prefer something other than blue cheese.
- Make it a meal: Add grilled chicken, steak, or shrimp for a protein boost.
Serving Suggestions:
- Haddock Bake
- Chicken Mushroom Wild Rice Soup
- Crustless Chicken Quiche
- Pecan Crusted Salmon
- Chimichurri Steak
- Paprika Chicken
How to Store:
Refrigerator (assembled): Best eaten fresh. If already dressed, the salad will keep for up to 1 day, though the lettuce may soften.
Refrigerator (components): Store lettuce wedges, bacon, toppings, and dressing separately in airtight containers for up to 3 days. Assemble just before serving for best freshness.
Freezer: Not recommended, as lettuce and fresh toppings do not freeze well.
FAQs:
Store wedges in an airtight container with a damp paper towel and wait to add dressing until right before serving.
Iceberg gives the best crunch and classic wedge look, but you can substitute with romaine hearts or little gem lettuce.
Absolutely. Ranch, Caesar, or even a creamy avocado dressing work well if you don’t like blue cheese.
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Wedge Salad
Ingredients
- 1 head iceberg lettuce, quartered
- 4 bacon slices, cooked & crumbled
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, diced
- ½ cup blue cheese crumbles
- ½ cup blue cheese dressing
Instructions
- Remove any wilted, limp outer leaves from the head of lettuce. Cut the lettuce into 4 equal wedges, trimming the base slightly if needed so they sit flat.
- Place each wedge on a serving plate or large platter.
- Sprinkle each wedge evenly with crumbled bacon, halved cherry tomatoes, red onion, and blue cheese crumbles.
- Spoon or drizzle blue cheese dressing over each wedge just before serving.
- Enjoy as a side dish or light lunch.
Nutrition
Notes
-
- Chill the lettuce: For maximum crunch, refrigerate the wedges for at least 30 minutes before assembling.
- Prep ahead: Cut and wash wedges in advance, then store in a sealed container with a damp paper towel for up to 24 hours. Add toppings just before serving.
- Bacon tip: Bake bacon in the oven at 400°F for 15–18 minutes on a wire rack set over a sheet pan for evenly crisp pieces.
- Milder onion flavor: If your red onion is too sharp, soak the diced pieces in ice water for 10 minutes, then drain before using.
- Cheese swaps: Not a fan of blue cheese? Try goat cheese, feta, or shredded cheddar instead.
- Dressing alternatives: Ranch or Caesar dressing works well if you prefer something other than blue cheese.
- Make it a meal: Add grilled chicken, steak, or shrimp for a protein boost.
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