Wedge Salad

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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.

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

1. Wash and trim. Rinse lettuce in cold water and remove any outer leaves that are wilted or damaged.
2. 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.
3. Remove the core. Cut off the hard core from each wedge.
4. 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.

1. Arrange the lettuce. Place wedges of iceberg lettuce on individual plates.
2. Drizzle on the dressing. Pour blue cheese dressing over each wedge.
3. 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.

Storage Instructions

• 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.

Chef Salad

BLT Salad

Broccoli Cauliflower Salad

7-Layer Salad

5 from 11 votes

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.

Prep: 10 minutes

Total: 10 minutes

Author: Maya Krampf from WholesomeYum.com

Servings: 8 (adjust to scale recipe)

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Ingredients

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• 1 head Iceberg lettuce ▢
• 8 slices Cooked bacon (chopped) ▢
• 2 cups Grape tomatoes (halved or diced) ▢
• 1/2 cup Red onions (diced) ▢
• 8 oz Blue cheese crumbles ▢
• 1 1/2 cups Blue cheese dressing ▢
• Fresh cracked black pepper (optional) ▢

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. 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.

2. Arrange the wedges of iceberg lettuce on serving plates. Pour 3 tablespoons blue cheese dressing over each.

3. 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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Recipe Notes

Serving size: 1 wedge salad (1/8 entire recipe)

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 345

Fat 32.1g

Protein 12.8g

Total Carbs 6.7g

Net Carbs 3.8g

Fiber 2.9g

Sugar 4.4g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course: Salad

Cuisine: American

Keywords: iceberg wedge salad, wedge salad, wedge salad recipe

Calories: 345 kcal

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