This steakhouse wedge salad is crisp, creamy, and loaded with bacon, tomatoes, and homemade blue cheese dressing for a simple salad that always feels a little special. Easy to make in minutes and perfect as a side, starter, or light lunch.
5-Star Review
"This is our new favorite salad!! The dressing is so good and it's made my entire family fans of blue cheese. We make it on the regular now!"
- Susan B.
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A good steakhouse wedge salad does not need much — just crisp iceberg, great blue cheese dressing, and a few bold toppings that make every bite count. This version keeps all the classic steakhouse flavor but makes it easy enough for weeknights, holidays, or any dinner that needs a simple side with a little presence.
Why It Works
- The dressing carries it: Thick, creamy, tangy blue cheese dressing makes the whole salad.
- Classic steakhouse texture: Crisp lettuce, bacon, tomato, and onion keep every bite balanced.
- Fast to build: Minimal prep and ready in about 15 minutes.
- Works with almost any dinner: Especially steak, chicken, or simple roasted mains.
What You'll Need & Why
For the Salad
- Iceberg lettuce — quartered into wedges; keep it extra cold for max crunch
- Crispy bacon — cooked and crumbled; salty, smoky, perfect
- Cherry tomatoes — halved; juicy pops of sweetness
- Red onion — very finely diced for extra bite
- Chives — thinly sliced; mild onion flavor without overpowering
- Fresh cracked pepper — balances the richness
- Balsamic glaze or balsamic vinegar — a light drizzle adds brightness
For the Blue Cheese Dressing
- Mayonnaise — the creamy base
- Sour cream — adds tang and richness
- Worcestershire sauce — for savory depth + umami
- White wine vinegar — brightens and sharpens the flavors
- Fresh parsley — light, herby freshness
- Blue cheese: A creamy block-style blue cheese gives the dressing the best texture and flavor.
- Salt & pepper — season to taste
Swaps & Flavor-Boosting Variations
This steakhouse wedge salad is easy to tweak depending on how bold, hearty, or classic you want it.
- Add protein: Seared steak or grilled shrimp turn it into a full meal.
- Add extra crunch: Croutons, crispy onions, or toasted breadcrumbs all work well.
- Lighten the dressing: Swap part of the sour cream for Greek yogurt.
- Turn up the heat: A little cayenne, hot honey, or pickled jalapeño changes the whole vibe.
- Lean BLT: Add avocado and extra bacon for a more loaded wedge.
Tips & Tricks
A few small details make a steakhouse wedge salad taste restaurant-level at home.
- Make the dressing first: Even a short chill improves the flavor.
- Keep the lettuce very cold: That crisp texture is part of what makes a wedge so good.
- Use crisp bacon: Crunch matters here.
- Soften sharp onion if needed: A quick soak takes the edge off.
- Assemble right before serving: The wedge stays crisp and the dressing stays thick.
- Finish with balsamic if you like: A light drizzle adds great contrast.
Wedge Salad Recipe
Ingredients
Blue Cheese Dressing
- 1 cup mayonnaise
- 1 cup sour cream
- 4-6 oz good quality blue cheese, crumbled
- 2 tablespoon fresh parsely, chopped
- 2 tablespoon Worcestershire sauce
- 1 tablespoon 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
Make It a Meal
This steakhouse wedge salad fits especially well next to rich mains and simple sides.
- Roasted prime rib: A classic pairing and especially good for holiday dinners.
- Twice baked potato casserole: Rich, cozy, and very steakhouse-friendly.
- Roasted asparagus: Simple, bright, and an easy balance to the creamy dressing.
- Grilled steak or herb roasted chicken: The natural dinner match for a wedge salad.
- Simple salmon or shrimp: Great if you want something lighter.
Storage & Make-Ahead
- Dressing: Store the blue cheese dressing in an airtight container in the fridge for up to 1 week.
- Prep ahead: Keep the lettuce, bacon, tomatoes, and onions stored separately until ready to serve.
- Best assembled fresh: Wedge salads are best built right before eating so everything stays crisp.
You Asked, I Answered
Is this blue cheese wedge salad recipe gluten-free?
Yes — the salad is naturally gluten-free as written. Just check packaged bacon and blue cheese if needed.
What’s the best blue cheese for wedge salad?
Choose a creamy block-style blue cheese (like Point Reyes) and crumble it yourself. Pre-crumbled tends to be dry.
Why add balsamic to a wedge salad?
A light drizzle adds brightness and balances the richness of the dressing.
Who's Stirring The Pot?
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
Amanda Stevens says
This dressing is my new favorite. I took your advice and got the Point Reyes cheese. It’s so much better than the crumbled stuff. Love the simplicity. We use it as a veggie dip too!