Easy Wedge Salad

There’s something wonderfully old-school about a wedge salad. It takes me back to those steakhouse dinners with my parents in the ’90s, where every table seemed to have one of these crisp, blue cheese-topped beauties. It’s one of those dishes that proves simple can be seriously good. I’ve made this salad countless times, and it never fails to make people smile – maybe because it’s so straightforward, or maybe because there’s just something fun about diving into a big wedge of lettuce with a knife and fork.

The best part? You can put this together in about 10 minutes flat. I usually prep the toppings while my husband grills the steaks, and by the time he’s done, these pretty wedges are ready to go. In my book, that’s exactly what a side dish should be – easy, reliable, and completely fuss-free.

What Kind of Iceberg Lettuce Should I Use?

When shopping for iceberg lettuce, look for heads that feel heavy for their size and are bright green with crisp, fresh-looking leaves. Skip any heads that have brown edges, feel light and airy, or show signs of wilting. A good trick is to give the lettuce a gentle squeeze – it should feel firm and compact, not soft or spongy. Before using your lettuce, make sure to remove any damaged outer leaves and give it a good rinse in cold water. For the classic wedge salad presentation, you’ll want to cut the head into four equal quarters, keeping the core intact so the wedges hold together nicely.

Options for Substitutions

This classic salad can be customized with several easy swaps:

• Iceberg lettuce: While iceberg gives this salad its signature crunch, you can use romaine hearts if needed – just keep in mind the texture will be different.
• Bacon: Turkey bacon works great for a lighter option, or try crispy pancetta for an Italian twist. For vegetarians, smoky tempeh bacon or roasted chickpeas can add that needed crunch.
• Buttermilk: No buttermilk? Mix 3 tablespoons of regular milk with 1/4 teaspoon of lemon juice or white vinegar, let it sit for 5 minutes before using.
• Blue cheese: Not everyone loves blue cheese – feel free to swap it with feta or gorgonzola. For a milder option, try crumbled goat cheese.
• Sour cream: Greek yogurt makes a great substitute for sour cream – it adds the same tangy taste with extra protein. Use the same amount as called for in the recipe.
• Red onion: Sweet white onions or sliced green onions can step in for red onions if that’s what you have on hand.

Watch Out for These Mistakes While Preparing

The success of a wedge salad largely depends on how you handle the iceberg lettuce – cutting it incorrectly can lead to uneven wedges that fall apart on the plate, so make sure to remove the core first and cut the head into four equal parts through the center. A common mistake is drenching the wedges with too much dressing, which can make the lettuce soggy and overwhelm the other flavors – instead, drizzle it lightly and serve extra dressing on the side. For the crispiest bacon topping, avoid crumbling it too far in advance as it can become soft and lose its satisfying crunch – cook it just before serving and break it into generous pieces rather than tiny crumbs. To keep your salad from becoming watery, make sure to thoroughly dry the lettuce after washing, and serve it on chilled plates to maintain that refreshing crispness that makes a wedge salad so appealing.

What to Serve With Wedge Salad?

A wedge salad makes a perfect starter, but it can easily become part of a complete meal with the right pairings! Since this salad is rich with blue cheese and bacon, it goes really well with grilled meats – think juicy steaks, grilled chicken, or even a nice piece of salmon. For a steakhouse-style dinner at home, serve it alongside a baked potato with all the fixings. If you’re keeping things casual, it’s also great with some garlic bread or even a bowl of creamy tomato soup. Just remember that this salad is pretty filling on its own, so you might want to serve smaller portions if you’re planning a full meal.

Storage Instructions

Keep Fresh: If you’re planning to prep ahead, store the dressing separately from the lettuce and toppings. Keep the blue cheese dressing in an airtight container in the fridge for up to 5 days. The crumbled bacon, chopped onions, and toasted nuts can be stored separately in small containers or zip-top bags.

Prep Ahead: You can wash and cut the lettuce wedges up to 2 days in advance – just wrap them in paper towels and store in a plastic bag in the crisper drawer. The tomatoes are best cut just before serving to keep them fresh and juicy. When you’re ready to eat, simply assemble everything and drizzle with the chilled dressing!

Leftover Tips: Once assembled with dressing, the salad doesn’t store well, as the lettuce will become soggy. It’s best to only dress the portions you plan to eat right away. If you have leftover components, keep them separate in the fridge and assemble fresh wedges when needed.

Preparation Time	15-30 minutes
Cooking Time	10-15 minutes
Total Time	25-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 20-25 g
• Fat: 70-80 g
• Carbohydrates: 30-35 g

Ingredients

For the dressing:

• 1/2 cup mayonnaise (I prefer Hellmann’s mayonnaise for this recipe)
• 3 tsp red wine vinegar
• 1 cup light sour cream
• 1/4 tsp garlic salt
• 4 oz blue cheese (crumbled, for a creamy, tangy dressing)
• 1/2 tsp black pepper (freshly ground for best flavor)
• 3 tbsp buttermilk
• 1/2 tsp Worcestershire sauce

For the salad:

• 1 1/2 cups cherry tomatoes (halved for easier eating)
• 1/2 cup chopped red onion
• toasted pecans or walnuts (optional, adds a nice crunch)
• 8 slices bacon (cooked until crispy and crumbled)
• 1 head iceberg lettuce (chilled and cut into wedges)

Step 1: Prepare the Dressing

In a medium bowl, add all of the dressing ingredients.

Stir well to ensure they are fully combined.

Once mixed, cover the bowl and refrigerate the dressing for at least 30 minutes to allow the flavors to meld.

This dressing can also be prepared several days in advance for convenience.

Step 2: Cook the Bacon

Cut the bacon into pieces and cook them in a skillet over medium heat until they become crisp.

Use a slotted spoon to remove the bacon pieces and place them onto a plate lined with paper towels to drain excess grease.

Step 3: Cut the Lettuce Wedges

Take the head of iceberg lettuce and cut it in half.

Then cut each half into quarters or thirds, depending on the size of the lettuce head, to create “wedges”.

Place each wedge on an individual serving plate.

Step 4: Assemble and Serve the Wedge Salad

To serve, spoon the chilled dressing over the iceberg lettuce wedges.

Sprinkle the cooked bacon crumbles, diced tomatoes, chopped onion, and blue cheese crumbles on top of the dressed wedges.

Finish by seasoning with freshly crushed black pepper to taste.

Enjoy your classic and crisp wedge salad!