Wedge Salad Recipe

Large white rectangular serving platter with four wedges of iceberg lettuce, cut-side-up, drizzled with homemade blue cheese dressing and sprinkled with crumbled bacon bits, halved cherry tomatoes, chives, and blue cheese crumbles.

5 from 2 votes

The Wedge Salad is no ordinary salad. In fact, it’s best to grab a knife and fork when ready to devour the ultra-crisp and refreshing wedge of iceberg lettuce drizzled with tangy homemade blue cheese dressing and topped with crispy bacon, juicy tomato, blue cheese crumbles, and minced chives!

Prep Time20

Total Time20

Servings: servings

Calories: 437kcal

Chef: Jessica Randhawa

Ingredients

▢ 1 head iceberg lettuce
▢ 1 cup sour cream
▢ ½ cup blue cheese crumbles - plus more for serving
▢ 2 tablespoon fresh lemon juice
▢ 1 clove garlic - minced
▢ 1 teaspoon fresh chives - plus more for serving
▢ ½ teaspoon salt - plus more to taste
▢ 4 ounces cherry tomatoes - halved
▢ ½ pound bacon - cooked crisp and chopped

Instructions

Prepare the lettuce: Remove the outer leaves and rinse under cold water. Chop the head of lettuce in half and then half again, making four wedges. Trim the end to remove the stem. Rinse under water again and dry thoroughly.
Prepare the dressing: Stir the sour cream, blue cheese, lemon juice, garlic, chives, and salt together in a small bowl until combined.
Assemble: Drizzle the dressing on top, followed by the tomatoes, bacon, blue cheese, and freshly minced chives if desired. Serve immediately.

Notes

Store leftover blue cheese dressing in an airtight container in the refrigerator for up to 5 days. Stir before using.

Nutrition

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