A Classic Wedge Salad is arguably one of my all-time favorite salads. I will order it almost 100% of the time at a restaurant and I make it on the regular at home. The crunch of the iceberg paired with the crispy, smokey bacon and the creamy blue-cheese dressing just make me a happy, happy girl.
This wedge salad recipe is so quick and easy to throw together, it will soon be a family favorite when you need a step up from the regular green salad.
Let’s get started!
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wedge salad ingredients
- Iceberg Lettuce
- Bacon
- Cherry Tomatoes
- Red Onion
- Fresh Parsley
- Chives or Green Onion Tops
- Flakey Sea Salt
- Cracked Black Pepper
- Mayonnaise
- Sour Cream
- Blue Cheese
- Worcestershire Sauce
- White Wine Vinegar
how to make a classic wedge salad
make the dressing
We can’t have a Classic Wedge Salad without a fantastic blue cheese dressing. And, what’s even better? This blue cheese dressing will come together in a matter of minutes. Grab a mixing bowl and let’s go!
All you have to do for the dressing is mix everything together. Mayonnaise and sour cream make up the base. Then Worcestershire and white wine vinegar are added for a little tang. Crumble the blue cheese, mixy-mixy, and you’re done. I love to finish mine with a healthy dose of black pepper and some fresh parsley.
Throw the dressing in the fridge until you’re ready to use it. I will suggest making it at least 4 hours before you’re ready to eat. The flavors will develop and the dressing will be tastier if you give it a little time.
Arrange the salad
A Classic Wedge Salad is gorgeous laid out on a nice platter. Take the time to arrange it because, remember, you eat with your eyes first!
For the base, I start with simple, quartered iceberg lettuce. I then add halved cherry tomatoes and finely diced red onion. Next is the bacon. Very important. Because, bacon. Make it rain bacon.
Dollop the blue cheese dressing over the top, add a little flakey sea salt and cracked black pepper. Now, lightly drizzle the wedge salad with the balsamic vinegar. For both flavor and a contrast of color, I highly suggest not skipping this step.
And, that’s it! You have a gorgeous Classic Wedge Salad fit for any occasion!
frequently asked questions
My Classic Wedge Salad recipe is 100% gluten-free.
There are so many blue cheeses out there. Try some and find out what you love. I am obsessed with a blue cheese from Point Reyes Farmstead Cheese Co that is carried in my local store. It’s very mild in the stinky department and very creamy.
The only thing I would advise against is using a pre-crumbled blue cheese. The flavors aren’t very good and they are usually coated in something weird to prevent the cheese from clumping. Do yourself a huge favor and get a whole wedge of blue and crumble it yourself.
If you are serving this wedge salad as a side, think:
Steak
Roasted Chicken
Grilled Seafood
Fried Turkey
Prime Rib
However, I love it so much that I often make it for my lunch. I’ll throw anything from a little rotisserie chicken to some grilled shrimp on top for extra protein. You cannot go wrong.
Balsamic vinegar may seem like a strange ingredient for a wedge salad, but just hear me out. It’s only for a drizzle at the end. It gives the wedge salad a hint of sweet with a little tang that absolutely puts this recipe over the top.
I highly encourage you to purchase a good quality balsamic and use it for the recipe. You can thank me later.
What if I don’t like blue cheese?
I get it. Blue cheese does have a bit of a stanky funk to it, and some people just do not like it. I’ve yet to convince my own best friend that it’s amazing. She’s got her quirks, what can I say.
So, if you are not on team blue cheese, you have options. My first suggestion would be to use feta. It has a tangy, briny flavor that would be fantastic. Parmesan would also be a great substitute because of the nutty, saltiness. Goat cheese would also be wonderful because it has the tanginess without the funk.
Play around and use what you like!
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Wedge Salad With Blue Cheese Dressing
Ingredients
Blue Cheese Dressing
- 1 cup mayonnaise
- 1 cup sour cream
- 4-6 oz good quality blue cheese, crumbled
- 2 tbsp fresh parsely, chopped
- 2 tbsp Worcestershire sauce
- 1 tbsp white wine vinegar
- kosher salt to taste
- fresh ground pepper to taste
Wedge Salad
- 2 heads iceberg lettuce, quartered
- 1 pkg bacon, crisped and crumbled
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, small diced
- balsamic vinegar for drizzling
- flakey sea salt to taste
- fresh cracked pepper to taste
Instructions
Make The Dressing
- Mix all of the dressing ingredients together in a mixing bowl.
- Throw the dressing in the fridge until you're ready to use it. I will suggest making it at least 4 hours before you're ready to eat. The flavors will develop and the dressing will be tastier if you give it a little time.
Arrange The Salad
- For the base, I start with the quartered iceberg lettuce. Add halved cherry tomatoes and finely diced red onion. Sprinkle with the bacon.
- Dollop the blue cheese dressing over the top, add a little flakey sea salt and cracked black pepper.
- Lightly drizzle the wedge salad with the balsamic vinegar.
- Enjoy!
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Wedge Salad recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
Rufus for Real is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. I may earn a commission, with no additional cost to you, if you purchase through those links.
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