Wedge Salad Recipe
This classic wedge salad recipe is an all-purpose side salad that comes together with minimal effort. You’ll make this one again and again!
Servings: 4
Ingredients
For the dressing
- 4 ounces blue cheese crumbles, divided
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon minced fresh parsley
- 1 teaspoon white wine vinegar
- ¼ teaspoon kosher salt, more if needed
- ¼ teaspoon garlic powder
- ⅛ teaspoon coarse ground black pepper, more if needed
- 2 to 3 tablespoons milk, as needed to thin dressing
For the salad
- 4 slices bacon (about 4 ounces)
- 1 head iceberg lettuce
- 1 cup halved cherry tomatoes
- 2 tablespoons finely diced red onion (see note)
Instructions
- Remove ½ cup of blue cheese crumbles from the container. Reserve the remaining blue cheese to garnish the salad; refrigerate until needed.4 ounces blue cheese crumbles, divided
- Combine sour cream, mayonnaise, ½ cup blue cheese, parsley, vinegar, salt, garlic powder, and pepper in a small bowl. Cover and refrigerate while you prepare the rest of the salad.½ cup sour cream, ¼ cup mayonnaise, 1 tablespoon minced fresh parsley, 1 teaspoon white wine vinegar, ¼ teaspoon kosher salt, more if needed, ¼ teaspoon garlic powder, ⅛ teaspoon coarse ground black pepper, more if needed
- Chop bacon into ¼ inch pieces. In a frying pan over medium heat, cook bacon until crispy. Transfer to a paper towel-lined plate to drain excess grease; set aside (see note).4 slices bacon
- Remove wilted outer leaves from the head of lettuce and rinse it. Dry the lettuce as much as possible, using paper towels or a clean dish towel. To make wedges, cut the lettuce into quarters (cut in half top to bottom, and then cut each half in half again). Make a small diagonal cut to remove the core from each wedge. Place each lettuce wedge on individual salad plates.1 head iceberg lettuce
- Remove dressing from refrigerator; taste and season it with salt and pepper, if necessary. If you feel that the dressing is too thick to drizzle, stir in 2 to 3 tablespoons of milk to thin it. Drizzle lettuce wedges generously with the blue cheese dressing.2 to 3 tablespoons milk, as needed to thin dressing
- Top with bacon, tomatoes, red onion, and reserved blue cheese crumbles. Finish with a few grinds of black pepper, if desired.1 cup halved cherry tomatoes, 2 tablespoons finely diced red onion
- Serve the salad immediately, with extra dressing on the side.
Video
Notes
- Bacon: To save time, I often bake a whole package of bacon and refrigerate or freeze it for later use (try baked bacon). Air fryer bacon works perfectly, especially to cook a small batch of bacon for this salad.
- Switch up the onions: If desired, omit onions or switch them up. Sliced green onions or chives are great, as are pickled red onions.
- Dressing notes: If you're short on time, substitute your choice of bottled dressing for the homemade blue cheese dressing. Keep in mind that this dressing recipe can be made up to a day ahead. If you aren't a fan of blue cheese dressing, choose a different type of creamy dressing, such as Parmesan peppercorn dressing.
- Storage: It's best to refrigerate the salad components separately in airtight containers; assemble right before serving.
Nutrition
Serving: 1salad with dressing | Calories: 404kcal | Carbohydrates: 9g | Protein: 12g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 778mg | Potassium: 466mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1370IU | Vitamin C: 14mg | Calcium: 222mg | Iron: 1mg
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