Print

Crisp Classic Wedge Salad Recipe with Creamy Blue Cheese Dressing

wedge salad recipe - featured image
Print Recipe

A refreshing and easy-to-make wedge salad featuring crisp iceberg lettuce, creamy blue cheese dressing, and crispy bacon, perfect for summer meals.

Ingredients

Scale
  • 1 large head iceberg lettuce, quartered into wedges
  • 4 ounces blue cheese, crumbled
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup buttermilk
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • Salt and freshly ground black pepper, to taste
  • 4 slices bacon, cooked crisp and crumbled
  • 1 cup cherry tomatoes, halved (optional)
  • 2 tablespoons chives or green onions, finely chopped

Instructions

  1. Rinse the iceberg lettuce thoroughly under cold water to remove any dirt. Pat dry with paper towels or spin in a salad spinner for about 5 minutes. Cut the head into 4 equal wedges, keeping the core intact to hold the leaves together.
  2. Heat a skillet over medium heat and add the bacon slices. Cook until crispy, about 6-8 minutes, flipping occasionally. Transfer to a paper towel-lined plate to drain excess grease. Once cool, crumble into small pieces.
  3. In a medium bowl, combine crumbled blue cheese, sour cream, mayonnaise, and buttermilk. Whisk until smooth but still slightly chunky. Stir in lemon juice, garlic powder, Worcestershire sauce, and salt and pepper to taste.
  4. Place each iceberg wedge on a plate. Spoon generous amounts of creamy blue cheese dressing over the top, letting it drip down the sides. Scatter crumbled bacon and halved cherry tomatoes over each wedge, then sprinkle with chopped chives or green onions.
  5. Serve immediately to enjoy the full crunch and creaminess contrast. If desired, refrigerate uncovered for 10-15 minutes before serving for a chilled effect.

Notes

Dry lettuce thoroughly to ensure dressing sticks better. Cook bacon until crispy but not burnt for best texture. Let dressing sit for 10 minutes if possible to deepen flavor. Keep lettuce chilled before slicing to maintain crispness. Dressing can be made up to 3 days ahead and stored refrigerated. For dairy-free or lighter versions, substitute mayonnaise with Greek yogurt and blue cheese with dairy-free alternatives.

Nutrition

Keywords: wedge salad, blue cheese dressing, iceberg lettuce, bacon salad, summer salad, easy salad recipe, creamy dressing

Find it online: https://atomicbite.com/crisp-classic-wedge-salad-recipe-with-creamy-blue-cheese-dressing-easy-and-perfect-for-summer/