Wedge Salad

Get ready for the ultimate steakhouse-style salad that’s about to revolutionize your dinner game! This classic wedge salad combines crisp iceberg lettuce with rich, creamy blue cheese dressing and all the savory toppings your heart desires.

Each cool, crunchy bite delivers the perfect balance of flavors – from smoky bacon to tangy blue cheese, sweet tomatoes to crisp red onions. It’s a masterpiece of textures that proves sometimes the simplest combinations make the most spectacular dishes.

Ingredients

For the salad:

• 1 head iceberg lettuce
• 8 slices bacon
• 1 1/2 cups cherry tomatoes, halved
• 1/2 cup red onion, chopped
• 1/4 cup pecans or walnuts, toasted (optional)

For the Blue Cheese Dressing:

• 1 cup light sour cream
• 1/2 cup mayonnaise
• 3 tablespoons buttermilk
• 3 teaspoons red wine vinegar
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic salt
• 1/2 teaspoon freshly ground black pepper
• 4 ounces blue cheese (reserve some for garnish)

Steps

1. Combine all dressing ingredients in a medium bowl and whisk until well incorporated. For best flavor development, refrigerate for at least 30 minutes or up to 3 days in advance. The longer it rests, the more the flavors will meld.
2. Cook bacon pieces in a skillet over medium heat for 8-10 minutes until deeply crisp but not burnt. Watch carefully as bacon can go from perfect to burned quickly. Transfer to paper towels to drain and cool completely.
3. Prepare the lettuce by removing any damaged outer leaves. Cut head in half through the core, then cut each half into 2-3 wedges depending on size. Keep the core intact to hold the wedges together. Rinse gently and pat dry thoroughly.
4. For serving, place wedges on chilled plates. Drizzle 2-3 tablespoons of dressing over each wedge, allowing it to flow between the layers. Top with bacon, tomatoes, onion, and reserved blue cheese. Finish with fresh cracked pepper and optional nuts.

Smart Swaps

• Use Greek yogurt for sour cream (1:1 ratio) – adds protein and reduces fat
• Try turkey bacon to cut calories
• Swap red wine vinegar for balsamic for a sweeter profile

Make It Diabetes-Friendly

• Use light blue cheese to reduce fat while maintaining flavor
• Replace 1/2 cup regular mayo with mashed avocado
• Limit portion to 1/6 of a head of lettuce (4g carbs per serving)
• Add extra vegetables like cucumber for bulk without carbs

Pro Tips

• Pat lettuce completely dry after washing for maximum crispness
• Make dressing up to 3 days ahead for best flavor
• Keep lettuce and plates chilled until serving
• Cut onions paper-thin for best texture balance