Classic Wedge Salad
The Classic Wedge Salad is one of those salads that always works and everyone is glad to see on the table. It comes together fast with simple ingredients and looks like something you’d get at a restaurant. You get crunchy, smokey, salty in every bite. Easy to make but still feels like something special this salad is always a hit.
Chilled iceberg wedges are topped with tangy blue cheese dressing, bacon, onions, tomatoes and blue cheese crumbles. Every bite is cold and crisp and refreshing. Perfect for summertime but good as an all year long standard too.
It’s a good choice when you need something quick that still looks put together. There’s no cooking beyond the bacon, and you can buy that premade. Everything else is just slicing and assembling. It works as a side or a light main depending on how you serve it. It’s also easy to adjust for different tastes.
What You Need To Make A Wedge Salad
This salad is a classic for a reason, the ingredients are simple and easy to find. Add them to your shopping list and you’ll be ready to make salads anytime! Don’t have a good meal planner and shopping list? Grab mine FREE. Just download it, print it off, fill it out and meal planning just got easier!
- iceberg lettuce
- red onion
- cherry tomatoes
- bacon
- blue cheese dressing
- blue cheese crumbles
How To Change It Up
You can use any salad dressing like, blue cheese is just the classic dressing for a wedge.
Add protein and make it a meal! Grilled grilled chicken or salmon to turn it into a more filling meal. Hard boiled eggs add protein too.
In our house it isn’t a salad until you add sunflower seeds so I always add them. Croutons are a popular addition too.
My Best Wedge Salad Tips
Wedge salads are best served right after they’re made so the lettuce stays crisp. If you do need to prep ahead, don’t cut the iceberg until you have to, it will start to brown after being cut. Prep everything else and keep it separate and assemble just before serving.
Classic Wedge Salad
Ingredients
- 1/2 head iceberg lettuce halved with core intact
- 2 TBSP red onion thinly sliced adjust to taste
- 9 cherry tomatoes halved
- 4 slices bacon cooked and chopped
- 1/4 cup blue cheese dressing more or less to taste or use ranch
- 2 tbsp blue cheese crumbles
Instructions
- Cut the lettuce in half keeping the core intact
- Place each wedge on a plate
- Thinly slice the red onion
- Cut the cherry tomatoes in half
- Chop the cooked bacon into bite size pieces
- Divide the dressing and drizzle evenly over each wedge
- Top with red onion tomatoes and bacon
- Sprinkle with blue cheese crumbles
- Serve immediately while the lettuce is cold
Notes
- Keep the lettuce chilled before serving for best texture
- Ranch dressing can be used as a substitute for blue cheese
