Classic wedge salad made with crisp iceberg lettuce, creamy homemade blue cheese dressing, crispy bacon, cherry tomatoes, and red onion. A fresh and easy side dish for steak, chicken, or seafood, this restaurant-style salad is perfect for holidays, barbecues, or dinner parties.

Table of Contents

Ingredients

For the Salad

1 head iceberg lettuce
8 slices bacon, cooked, cooled, and crumbled
1 ½ cups cherry tomatoes, halved
½ cup red onion, finely chopped
Pecans or walnuts, toasted (optional)

For the Blue Cheese Dressing

1 cup light sour cream
½ cup mayonnaise
3 tablespoons buttermilk
3 teaspoons red wine vinegar
½ teaspoon Worcestershire sauce
¼ teaspoon garlic salt
½ teaspoon freshly ground black pepper (or to taste)
4 ounces blue cheese (reserve a few spoonfuls for garnish)

Instructions

1. Prepare the Dressing
In a medium bowl, combine sour cream, mayonnaise, buttermilk, red wine vinegar, Worcestershire sauce, garlic salt, pepper, and most of the blue cheese. Mix until smooth and creamy. Refrigerate for at least 30 minutes, or make up to 2 days in advance.

2. Cook the Bacon
Cut bacon into small pieces and cook in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate to drain excess grease.

3. Cut the Lettuce
Slice the iceberg lettuce in half. Cut each half into quarters or thirds, depending on the size, to create wedge-shaped pieces. Place wedges on serving plates.

4. Assemble the Salad
Spoon dressing generously over each wedge. Sprinkle with crumbled bacon, cherry tomatoes, chopped red onion, toasted nuts (if using), and a few extra blue cheese crumbles. Finish with freshly ground black pepper.

Tips

Chill the lettuce before cutting for extra crispness.
Use a sharp knife to prevent the wedges from falling apart.
Make the dressing ahead of time for deeper flavor.
Pat bacon with paper towels after cooking to keep it crispy.

Variations and Substitutions

Cheese: Swap blue cheese for feta or gorgonzola if preferred.
Protein: Add grilled chicken or steak for a heartier salad.
Dressing: Use ranch or Caesar dressing for a milder flavor.
Nuts: Try almonds, cashews, or omit entirely if nut-free.

FAQs

Can I make the dressing lighter?
Yes, substitute Greek yogurt for sour cream and use light mayo for a healthier version.

How do I keep the lettuce fresh?
Wrap cut wedges in damp paper towels and store in an airtight container in the fridge for up to 2 days.

Can I make this salad ahead of time?
You can prep the ingredients in advance, but assemble just before serving to keep it crisp.

Serving Suggestions

Serve as a starter before steak, roast chicken, or seafood.
Pair with garlic bread or fresh baguette for a complete meal.
Great for dinner parties, holidays, or summer barbecues.
Add extra toppings like avocado or cucumbers for more freshness.

Why You’ll Love This Recipe

Classic steakhouse-style salad made at home.
Fresh, crisp, and bursting with flavor.
Simple ingredients with a creamy, tangy homemade dressing.
Perfect as an appetizer, side dish, or light meal.