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Wedge Salad

A classic wedge salad recipe is a deliciously simple wedge of crisp iceberg lettuce topped with a creamy tangy blue cheese dressing, sprinkled with crispy smoky bacon or your choice of garnish. A light salad rich in flavor and texture is the perfect side dish for any meal!

This dish is way too easy not to try your hand at homemade blue cheese dressing to go along with it! A lighter more flavorful version than store-bought, it’s a nice addition to the crisp lettuce and perfectly cooked bacon!

wedge salad on plate

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You might consider a blue cheese wedge salad a lighter version of the loaded baked potato. Or maybe you’ll just think it’s an awesome chunky yet light salad. Either way, one of the best things about it is you can easily customize it to add your favorite toppings and veggies and load it up!

The creaminess of the dressing really does complement the cool refreshing crisp lettuce and although the tang of the blue cheese gives it a lip-smacking flavor, you can really use whichever dressing you prefer (ranch dressing tastes delicious too).

A down to earth salad that can be dressed up or dressed down for any occasion. Grab a knife and fork, and get ready to enjoy the easiest side salad you’ll probably ever make. Also, the most delicious!

lettuce on cutting board

How to make a wedge salad

  1. Prep. Before you do anything with the lettuce, make sure to peel back and discard any dirty or wilted leaves. Remove the stem and then cut the head of lettuce in half and then half again to create 4 wedges.
  2. Toppings. Plate the wedges. If you’re serving individually, you’ll want to use individual plates. You can also serve on a big platter and share at the table. Drizzle 2-3 Tablespoons of blue cheese dressing on top of each wedge, adding more if you like it drenched! Sprinkle the bacon bits and tomatoes and any extra toppings if desired.
  3. Serve. This is a salad that once prepared, you’ll want to serve immediately so it doesn’t get soggy. Enjoy all the loaded crunchy, creamy goodness.

bacon and tomatoes

Extra optional toppings

You can definitely get creative with what toppings you put on it, but one rule of thumb to follow is to make sure you chop your toppings up into tiny pieces. This salad, because it’s a wedge, is already chunky in nature. You don’t want chunky toppings all over a chunky bite, it just might make it a little hard to eat!

  • Blue cheese crumbles
  • Chives
  • Red or green onions
  • Hard-boiled egg
  • Croutons
  • Black pepper
  • Black olives
  • Red bell pepper
  • Shredded carrot
  • Cucumber

wedge salad on plate

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wedge salad on plate

Wedge Salad

5 from 1 vote
A classic wedge salad recipe is a deliciously simple wedge of crisp iceberg lettuce topped with a creamy tangy blue cheese dressing, sprinkled with crispy smoky bacon or your choice of garnish. A light salad rich in flavor and texture is the perfect side dish for any meal!
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Servings: 4

Ingredients 

  • 1 head iceberg lettuce
  • 1/2 cup blue cheese or ranch dressing (more if desired)
  • 4 strips bacon (cooked and crumbled)
  • 16 cherry tomatoes (sliced in 4)

Optional: Extra blue cheese crumbles, chives, red or green onions, hard boiled egg, croutons, black pepper

    Instructions

    • Remove the stem from the iceberg lettuce and remove any wilted leaves. Then cut in half and in half again to create 4 wedges.
    • Place each wedge onto a plate. Then add 2-3 Tablespoons of dressing to the top of each wedge. Add more if desired. Then sprinkle the bacon bits over top along with the tomatoes. Add any extra toppings if desired.
    • Serve immediately.

    Notes

    Extra veggies you can add to this wedge salad:
    • Black olives
    • Red bell pepper
    • Shredded carrot
    • Cucumber

    Calories: 153kcal | Carbohydrates: 8g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 454mg | Potassium: 382mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1009IU | Vitamin C: 19mg | Calcium: 59mg | Iron: 1mg
    Course: Salad
    Cuisine: American
    Author: Jamielyn Nye

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