Description
A classic wedge salad made with crisp iceberg lettuce, smoky bacon, juicy cherry tomatoes, and a rich homemade blue cheese dressing. This restaurant-style salad is perfect as a refreshing starter or a flavorful side dish, combining cool, creamy, and savory elements for a satisfying bite.
Ingredients
Salad
- 1 large head iceberg lettuce, cut into 4 wedges
- 1 cup cherry tomatoes, halved
- 4 slices cooked bacon, crumbled
- ¼ cup sliced red onion
- 2 tbsp chopped chives
Blue Cheese Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- ¼ cup buttermilk
- ½ cup crumbled blue cheese
- 1 tbsp lemon juice
- 1 garlic clove, minced
- Salt and black pepper, to taste
Instructions
- Make the dressing: Whisk together mayonnaise, sour cream, buttermilk, crumbled blue cheese, lemon juice, minced garlic, salt, and black pepper until the mixture is smooth, creamy, and well combined.
- Prepare the lettuce wedges: Cut the large head of iceberg lettuce into 4 thick wedges, keeping the core intact so the wedges hold together, then arrange them neatly on serving plates.
- Add the toppings: Evenly distribute halved cherry tomatoes, crumbled cooked bacon, sliced red onion, and chopped chives over each iceberg wedge for color and flavor contrast.
- Dress the salad: Spoon the homemade blue cheese dressing generously over each wedge to ensure every bite is creamy and flavorful.
- Serve immediately: Enjoy your wedge salads fresh to retain the crispness of the lettuce and balance of textures in the salad.
Notes
- For a lighter blue cheese dressing, substitute Greek yogurt in place of the sour cream.
- Chilling the iceberg lettuce in the refrigerator prior to serving enhances its crispness and refreshing texture.
- You can prepare the blue cheese dressing up to 2 days in advance and store it in the refrigerator to deepen the flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
