Classic Wedge Salad
Classic Wedge Salad is a restaurant-favorite salad option made with incredibly crunchy iceberg salad, crispy cooked bacon pieces, coarsely chopped pecans, juicy cherry tomatoes, and a creamy-tangy blue cheese dressing.
Whip up your wedge salad in a matter of 10 minutes to enjoy with your favorite cut of juicy meat!
Recipe Notes:
- You can make the dressing for this recipe ahead of time and store it in the fridge for up to 3 days in an airtight container or jar.
- If the dressing is too thin, add additional buttermilk or milk.
- I love using Iceberg lettuce for wedge salad since it’s such a crispy lettuce.
- You can easily double this recipe if you are serving more people.
- If you don’t enjoy blue cheese, use another soft and crumbly cheese such as goat’s cheese.
To clean your lettuce, remove any discolored or wilted leaves from the outside of the lettuce head and then cut the lettuce into wedges and run water over each wedge while holding the lettuce together.
Add the wedges into a salad spinner with the wedges on their sides. Genly spin the lettuce so that the water can drip from the lettuce.
Gently pat each wedge with paper towels. Once cleaned and dried, carefully cut the core out using a paring knife.
You can enjoy this classic wedge salad as is or pair it with a juicy piece of steak, air fryer pork chops, grilled chicken, kebabs, tomato bisque, or twice baked potatoes.
There are certain elements of this wedge salad that you can make ahead of time. For instance, the dressing can be made and stored in the fridge for up to 3 days. You can also cook and crumble the bacon a day or so in advance and store that in the fridge to reheat before adding to the salad wedges.
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Classic Wedge Salad
- To make dressing, place all ingredients in a bowl or jar and whisk (or shake) to combine.
- Place the wedges of lettuce onto a platter or individual serving plates.
- Pour dressing over the lettuce wedges and sprinkle with bacon, tomatoes, blue cheese, pecans, and green onions. Serve.
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Classic Wedge Salad
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Ingredients
- 1 large head iceberg lettuce cut into 4 wedges and rinsed well
- 1 cup cooked and crumbled bacon
- 1 pint cherry tomatoes quartered
- ¼ cup crumbled blue cheese
- 3 tablespoons coarsely chopped pecans
- 1 tablespoon sliced green onions
For dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- ½ teaspoon Worcestershire sauce
- ¼ cup buttermilk
- ⅓ cup crumbled blue cheese
- Salt and pepper to taste
Instructions
- To make dressing, place all ingredients in a bowl or jar and whisk (or shake) to combine.
- Place the wedges of lettuce onto a platter or individual serving plates.
- Pour dressing over the lettuce wedges and sprinkle with bacon, tomatoes, blue cheese, pecans, and green onions. Serve.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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