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You don’t have to go to a fancy steakhouse to enjoy a classic wedge salad recipe! I’ll show you how to make one at home — it’s quick and easy. With crunchy iceberg lettuce, sweet tomatoes, salty bacon, and creamy blue cheese dressing, it’s the perfect accompaniment to so many meals… especially a filet mignon or sirloin steak.
What Is A Wedge Salad?
Wedge salad recipes are a type of salad made by chopping lettuce into wedges and piling other ingredients on top — typically bacon, tomatoes, blue cheese, and onions. It is often served with a creamy dressing, such as blue cheese or buttermilk ranch dressing, and eaten with a fork and knife.
Why You’ll Love This Wedge Salad Recipe
- Crunchy lettuce, sweet tomatoes, and crispy bacon
- Tangy, creamy blue cheese dressing
- 6 simple ingredients
- 10 minutes from start to finish
- Naturally healthy, low carb, and gluten-free side dish
Ingredients & Substitutions
This section explains how to choose the best wedge salad ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Iceberg Lettuce – With its layered texture and tight leaves, iceberg lettuce gives this salad the perfect crunchy bite. You could combine the same flavors with other types of lettuce, such as romaine, but most other varieties won’t hold together in a wedge shape.
- Cooked Bacon – For the bacon crumbles, I recommend fresh cooked bacon. You can cook bacon in the oven, in the microwave, or in the air fryer. But, you could use pre-cooked bacon bits for convenience (about 8 tablespoons).
- Tomatoes – I used grape tomatoes, but cherry tomatoes would also work, or dice larger tomatoes if that’s what you have. If you want an extra dose of veggies, you can add some diced cucumbers or avocados, too.
- Onions – Because of their bright color and crispy texture, I used diced red onions. You could substitute a different onion if you prefer, or try sliced chives.
- Crumbled Blue Cheese – Delivers a signature sharp, creamy, peppery taste that contrasts perfectly with the crisp and sweet vegetables.
- Blue Cheese Dressing – Before you reach for the bottled blue cheese dressing, let me tell you how easy it is to make it yourself: Stir together mayonnaise, sour cream, blue cheese crumbles, lemon juice (or vinegar), milk of your choice, sea salt, and pepper together in a small bowl. That’s it! Get the full homemade blue cheese dressing recipe here with ingredient amounts. It’s so much better than store-bought, but store-bought does work if you prefer.
- Black Pepper – Although optional, I highly recommend fresh cracked pepper to balance the creamy flavors in the dressing.
VARIATION: Try a different wedge salad dressing.
Although blue cheese dressing is the classic option for wedge salad, you could try other dressings like homemade ranch, creamy Caesar dressing, or tangy thousand island dressing.
How To Cut A Wedge Salad
- Wash and trim. Rinse lettuce in cold water and remove any outer leaves that are wilted or damaged.
- Cut into quarters. With the core on the bottom, cut the head of lettuce right in half. Then, cut each half in half to create 4 wedges.
- Remove the core. Cut off the hard core from each wedge.
- Cut in half again. With the core removed, cut each wedge in half again to make 8 wedges, or 8 servings of lettuce.
How To Make A Wedge Salad
This section shows how to make a lettuce salad wedge with blue cheese dressing, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Arrange the lettuce. Place wedges of iceberg lettuce on individual plates.
- Drizzle on the dressing. Pour blue cheese dressing over each wedge.
- Add toppings. Top the blue cheese wedge salad with chopped bacon strips, tomatoes, red onions, and blue cheese crumbles. If desired, sprinkle with fresh cracked black pepper.
- Store: Transfer portions of leftover iceberg wedge salad into airtight containers and store in the fridge for 1-2 days. For optimal crispness, store wedges and dressing separately.
- Meal prep: It’s best to not compile the salad until you’re ready to eat it. However, you can make the blue cheese dressing, wash and cut the lettuce, cook the bacon, and dice the red onions ahead of time.
What To Serve With Iceberg Wedge Salad
This side just need a main dish. Here are a few reader favorites:
- Beef – A simple sirloin steak or filet mignon and classic wedge salad make the perfect pair. Add air fryer baked potatoes for a classic steakhouse meal. You can also serve this salad with other steaks, such as ribeye or garlic butter steak bites, or for special occasions, prime rib or roasted beef tenderloin.
- Seafood – Side salads are a perfect pairing to seafood. Try lemon butter halibut, flaky parmesan salmon, or for a fancier meal, lobster tail or fresh crab legs.
- Chicken – Make crispy baked chicken thighs, juicy pan seared chicken breasts, or savory and creamy mushroom chicken.
- Pork – I love a simple salad with classic baked pork chops, but for even more flavor, try stuffed pork chops instead.
- Soup – Bring Olive Garden to you with soup, salad, and breadsticks. Try creamy pea soup, chunky zuppa toscana, or comforting broccoli and cheese soup.
More Creamy Salad Recipes
With savory meats and creamy dressings, these salads make the perfect healthy side dishes or light mains.
- Baking Sheet – This is the pan I use to make easy and crispy oven bacon. Once you try this method, you’ll never go back to stovetop!
- Serving Plates – Show off your recipe for wedge salad on a simple serving platter. And don’t forget to chill them!
Wedge Salad Recipe
Wedge Salad Recipe (6 Ingredients!)
Make the best wedge salad recipe in just 10 minutes, with simple ingredients like iceberg lettuce, bacon, tomatoes, onions, and blue cheese.
Recipe VideoTap on the image below to watch the video.
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Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
Cut the head of iceberg lettuce in half, then in half again to form 4 wedges. Cut the hard core off the bottom of each wedge. Cut each wedge in half again to form 8 total.
Arrange the wedges of iceberg lettuce on serving plates. Pour 3 tablespoons blue cheese dressing over each.
Top each salad with 1 slice chopped cooked bacon, 1/4 cup (32 grams) tomatoes, 1 tbsp (15 grams) red onions, and 2 tbsp (30 grams) blue cheese crumbles. If desired, top with fresh cracked black pepper.
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Serving size: 1 wedge salad (1/8 entire recipe)
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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Well, I did order a wedge salad from a steakhouse not too long ago and loved it, but I’m not spending $22.00 again to have one. I didn’t realize how easy these wedges are to make and the whole family loved them.
Salad doesn’t get any simpler or delicious! We love it!
I love wedge salads and this one was so good!! Loved all the toppings and the dressing was yummy.
A super fantastic recipe. Fresh, crispy, and rich in flavor. Made it for a light lunch with a friend, and we both love it. Thank you.
I made this tonight, and it was delicious!! I’d never made a wedge salad before, but love them in restaurants. Now I can make it anytime!! Thank you so much!!
I tried this salad with a grilled salmon and it turned out amazing!
The perfect keto salad!!!!
YUM! YUM! YUM! Can’t wait to pair this with my grilled steak!!
This keto wedge salad with bacon and blue cheese is going to be dinner! Thank you.
Lettuce for me is best when they are served as wedge salad, and the blue cheese dressing is so so good.
Simple recipe and easy to make. Love this for a weekend lunch. I added grilled chicken to make it a meal.