The BEST Wedge Salad ready in minutes
This fresh wedge salad is a classic. It’s crisp and refreshing, wrapped in a creamy dressing and topped with crumbled cheese and bacon.
This salad is the queen of salads. Simple and easy to make, delicious and even salad haters will love it! For more classic dishes, try the Chicken Caesar Salad and Appetizer Salad.
Crisp and refreshing!
My husband usually orders a wedge salad at restaurants. They’re crisp, refreshing and usually include cheese! He loves salad, it’s one of his favorites.
Did you know this lettuce was originally called “crisp lettuce”? When shipped, lettuce is packaged in ice cubes, and it is thought that the head of the lettuce looks like a small iceberg poking out of the ice. I never thought lettuce was cute, but what an interesting visual!
Anyway, when choosing lettuce, Choose a medium green head Without any browning or wilting. Since you don’t usually pay in pounds, pick a few and choose the heaviest one. When you get home, remove the outer leaves, pat dry and cut open before rinsing.
How to Make Wedge Salad
dressing. In a small bowl, whisk together sour cream, buttermilk, mayonnaise, red wine vinegar, olive oil, sugar, garlic, salt and pepper. Stir in crumbled blue cheese. Refrigerate for at least 4 hours, preferably overnight.
Serve. To serve the salad, place a piece of lettuce on a plate and drizzle with the blue cheese dressing. Sprinkle tomatoes, red onion, blue cheese and bacon on top. Repeat with remaining wedges. Serve immediately.
You can make dressing ahead of time (In fact, I recommend it because it tastes best after the ingredients have had a chance to come together overnight), but all other ingredients are best eaten fresh.
change + side
A classic wedge salad includes iceberg lettuce, blue cheese dressing, and bacon bits. This is a quick and easy salad. The most complicated part is stirring the dressing, and even that only takes a few minutes.
If you’re not a fan of traditional toppings, or just want to add more variety, you definitely can. I do recommend keeping the toppings small so they don’t roll off when you sprinkle them on top of the dressing. Some simple changes include:
- Substitute your favorite store-bought brand for homemade dressing.
- Easily adjust portion sizes by cutting icebergs into larger or smaller wedges.
- If you don’t like blue cheese, use your favorite creamy dressing.
- Sprinkle chives on top.
- Add avocado.
- Sprinkle over chopped carrots.
- Add one chopped boiled egg
You can also complete the meal by serving a salad wedge Serve with soup or sandwiches. Some of our favorites include:
For more salad recipes, try:
Prep time 15 minutes
4 hours cooldown
Total time 4 hours 15 minutes
Calories 330 kcal
by Lil’ Luna
- 4 ounces crumbled blue cheese
- 1/4 cup sour cream
- 1/3 cup buttermilk
- 1/2 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1 1/2 tablespoons sugar
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 head iceberg lettuce cut into eight wedges
- 2 ripe tomatoes diced
- 1 small red onion thinly sliced
- 4 ounces crumbled blue cheese
- 6 slices bacon cooked and crumbled
In a small bowl, whisk together sour cream, buttermilk, mayonnaise, red wine vinegar, olive oil, sugar, garlic, salt and pepper. Stir in crumbled blue cheese. Refrigerate for at least 4 hours, preferably overnight.
To serve the salad, place a piece of lettuce on a plate and drizzle with the blue cheese dressing. Sprinkle tomatoes, red onion, blue cheese and bacon on top. Repeat with remaining wedges. Serve immediately.