wedge salad

wedge salad

I’ve been recently reminded why this old classic wedge salad is making a comeback. It is really delicious! I like serving it was a sharp steak knife so you can enjoy slicing the crispy head lettuce as you mix the ingredients on your fork. I especially like the fact that I can prepare this in advance and set out the chilled plates when the meal is ready to be served.

wedge salad

Print Recipe
Serves: 4 Cooking Time: 15 minutes


  • blue cheese dressing:
  • 2 ounces blue cheese, crumbled
  • ¼ cup buttermilk (or ¼ cup milk with 1 teaspoon vinegar to thicken)
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 1 tablespoon white wine vinegar
  • salt and freshly ground black pepper to taste
  • salad:
  • ½ head Iceberg lettuce
  • 1 plum tomato, coarsely chopped
  • 4 strips bacon, cooked and crumbled
  • ¼ red onion, finely sliced
  • ¼ cup roasted and salted pepitas (pumpkin seeds)



blue cheese dressing:


In medium bowl whisk together all ingredients.


Transfer to jar or dressing container and chill for at least 4 hours.




Peel off outer leaves of lettuce that are wilted or brown. Cut head in half. Cut half into 4 wedges and place on salad plates.


Pour 2-3 tablespoons of the blue cheese dressing over the center of each wedge.


Sprinkle tomato, bacon onion and pepitos over the dressing.


Place prepared salads in refrigerator to chill for 15 minutes or up to several hours.

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1 Comment

  • Reply
    September 15, 2018 at 4:31 pm

    Carol. Thank you for you reminder-I do like to eat a crunchy, fresh wedge salad. I find that I just don’t buy iceberg lettuce at all, but I like your idea of dressing it up.

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