Iceberg lovers, rejoice. This is the cool, creamy, crunchy wedge of your dreams. And if you, like me, aren’t usually a blue cheese dressing person, give this a chance. This classic steakhouse favorite is sharp, fresh, crisp, and fully loaded in the best way.
Suitable for gluten free and low carb diets. Post includes Weight Watchers points.
If you think salads are fussy or time-consuming, then you haven’t met the wedge salad. Seriously, it’s one of the easiest, most satisfying salads and quick side you can throw together and it pairs beautifully with almost anything from grilled meats, to buttermilk chicken tenders and to mushroom pasta.
I love that I can whip this salad up with only a few simple ingredients. And those quartered iceberg lettuce wedges make the perfect little boats for all my (and your) favorite toppings.
Table of Contents
Why Make This Recipe
Here’s why I keep coming back to this wedge salad:
- Fast & Foolproof: From cutting the lettuce to adding on toppings, it’s ready in less than 15 minutes. No fancy techniques required.
- Crowd-Pleaser: People always rave when I bring this to dinner parties. Its crisp lettuce, creamy dressing, and crunchy toppings just hits right.
- Versatile: It pairs with pretty much everything: steaks, BBQ chicken, pasta nights, or even as a light meal on its own. There are so many combinations that can be used with this salad.
Ingredient and Variations
The best part about this salad recipe is that it is super flexible, and you can easily swap ingredients to taste / occasion.
- Iceberg lettuce: This ultimate crunchy lettuce makes the perfect salad base. Iceberg has a lot of water and a good amount of fiber. Plus, it’s the most budget-friendly leafy green! Romaine lettuce works too and butter lettuce makes it softer and a bit more indulgent. Feel free to grill the lettuce wedges briefly for a smoky flavor and fun wilted texture.
- Blue Cheese Dressing: Blue cheese dressing is traditional but ranch, green goddess dressing or a lighter herb vinaigrette work really well too. Use a balsamic glaze, fresh mozzarella cheese and fresh basil leaves for a Caprese-inspired twist. A Greek yogurt dressing along with cucumber, Kalamata olives, red onion, and feta cheese crumbles adds a Mediterranean flair.
- Toppings: I tend to use cooked crumbled bacon, halved tomatoes, blue cheese crumbles and fresh chives or sliced green onions. Extras I love include toasted breadcrumbs, leftover chicken or ham, toasted nuts, avocado chunks, pickled onions, or even buffalo cauliflower for a fun twist.
Handy Tip: Use Good Kitchen Tools!
For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
How To Make Wedge Salad Recipe
Get full ingredients list and instructions from the recipe card below.
Step 1. Wash a head of iceberg lettuce and pat it dry with paper towels, remove any wilted outer leaves, and use a sharp knife to remove the core and cut into four edges.
Step 2. Set one lettuce wedge onto 4 different serving plates.
Step 3. Drizzle each lettuce wedge with a quarter of blue cheese dressing.
Step 4. Finish each salad by topping with the bacon, cherry tomatoes, chives, and crumbled blue cheese.
Bintu’s Tips For Success
- I always pick a hefty head of iceberg with tight, crisp leaves, no wilted or floppy ones in my salad.
- I chill the lettuce for at least an hour before slicing; it makes those wedges satisfyingly crunchy.
- I prep all my toppings ahead of time and hold off on dressing until the last minute (or serve it on the side) to keep everything crisp.
Prep Ahead And Storage
Wedge salads are best fresh, but if you need to prep in advance. Once dressed, eat within a couple of hours to avoid soggy leaves.
- Dressing: Store in the fridge for up to a week.
- Lettuce: Wrap wedges in paper towels and chill until ready to serve.
- Toppings: Keep bacon, cheese, and other extras in separate containers for up to 3 days.
FAQs
When I prep my lettuce, I start by peeling off any outer leaves that look a little sad. Then I slice the head into four wedges, leaving a bit of the core on each piece so they stay together nicely.
A quick rinse under cold water and a gentle pat dry with paper towels, and they’re ready to go, crisp, clean, and perfect for piling on toppings.
More Recipes You May Like
Love these, then you might like these other recipe too.
- Fruit Salad with Poppyseed Dressing is so, so good.
- Grilled Watermelon Salad is a great choice.
- Strawberry Avocado Pasta Salad is colorful and fun.
- Slow Cooker Creamed Corn is easy.
- Garlic Mashed Potatoes is so dreamy.
- Smothered Green Beans is loved by everyone
- Smothered Cabbage is one of my favs.
- Yes please for dump and start Instant Pot Red Potatoes.
Serving Suggestions
- The best Smoked Ribeye Steak.
- Delicious Honey Glazed Ham.
- Copycat Wendy’s Chili.
- Crispy Oven Baked Chicken Tenders.
- Air Fryer Chicken And Potatoes Dinner.
- Christmas Chicken.
Weight Watchers Points
There are 7 Blue Plan SmartPoints in one serving of this.
Recommended Tools
- A good cutting board is a must for any kitchen!
- A sharp knife makes prep work a breeze.
- For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
Did you make this recipe? Then I would love to hear how it turned out. Please leave a comment and star rating below. And I really appreciate you sharing this recipe with your family and friends. Enjoy every mouthful 😊🍲 – Bintu
Get The Wedge Salad Recipe:
Wedge Salad Recipe
Ingredients
- 1 head iceberg lettuce
- 1 cup (245g) blue cheese dressing
- 4 slices bacon cooked and crumbled
- 1 cup (150g) cherry tomatoes quartered
- 1 tablespoon chives finely chopped
- ¼ cup (35g) blue cheese crumbled
Instructions
- Wash a head of lettuce and pat it dry with paper towels.
- Remove the wilted outer leaves and core of the iceberg lettuce.
- Use a sharp knife to cut the lettuce into four edges.
- Set one lettuce wedge onto each of 4 serving plates.
- Drizzle the lettuce with ¼ of blue cheese dressing.
- Garnish with bacon, cherry tomato, chives and blue cheese.
Notes
-
- I always pick a hefty head of iceberg with tight, crisp leaves, no wilted or floppy ones in my salad.
- I chill the lettuce for at least an hour before slicing; it makes those wedges satisfyingly crunchy.
- I prep all my toppings ahead of time and hold off on dressing until the last minute (or serve it on the side) to keep everything crisp
- Storage – you can store the wedge salad ingredients, separate from the dressing, in an airtight container inside the fridge for a couple of days.
- There are 7 WW Blue Plan SmartPoints in one serving of this.
Leave a Reply