Classic Wedge Salad


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A great Wedge Salad is a classic for good reason! Crunchy iceberg lettuce, a creamy homemade dressing, crispy bacon, fresh tomato, and parsley.

This salad is fresh, crisp, and oh-so-easy to make at home!

Classic Wedge Salad on a white plate, with a striped napkin, blue cheese dressing, bacon and two slices of tomatoes

An Easy Side Salad

A few years ago my husband was a manager at a steak house, and I loved taking advantage of getting to eat there. One of the things I always wanted was the iceberg wedge salad.

The great thing is that this salad is so easy to make at home! Serve it with a full-on steak dinner or even next to a Thanksgiving Turkey dinner!

How to Wash Lettuce for Wedge Salad

When making a wedge salad you want to make sure the lettuce is clean while still having it hold its shape.

Be sure to drain the water very well so your salad isn’t watery.

  1. Cut a head of lettuce into quarters leaving the core intact to hold the leaves together.
  2. Carefully separate the leaves and rinse thoroughly.
  3. Pat dry with paper towels. Turn upside down so any excess water can run out before serving. Cut the core out just before serving.

MAKE AHEAD Prepare your lettuce as directed above and store it in a container or bag with a piece paper towel in the fridge. The lettuce will be extra crisp and ready to eat any time!

Blue cheese dressing on a spoon, spooned over the top of an iceberg wedge on a white plate, with a small bowl of dressing on the side

Dressing

Never again will you want to buy a bottled dressing, it is just too easy to make your own.

BLUE CHEESE
The dressing below is simply delicious on this blue cheese wedge salad. It is packed with flavor and is so yummy without all the additives you get in bottled dressing. Give it time to let all of the flavors meld together; even 30 minutes if you can. (Make extra blue cheese dressing to serve with crispy oven baked chicken wings)!

RANCH
If you’re not a fan of blue cheese, this Buttermilk Ranch Dressing is a favorite!

a gold fork and knife cutting into an iceberg wedge topped with bacon, tomato, and blue cheese dressing all on top of a white plate

Favorite Toppings

This classic wedge salad makes a fantastic meal all by itself, but I love eating it as part of a dinner, or the salad course of a fancy meal. Swap up the toppings to include your favorites.

  • Boiled Eggs
  • Avocado
  • Bacon
  • Chopped Red Onion
  • Blue cheese or goat cheese

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a fork and knife cutting into an iceberg wedge topped with bacon, tomato, and blue cheese dressing all on top of a white plate
4.89 from 9 votes
Review Recipe

Classic Wedge Salad

Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Author Rachael
Course Salad
Cuisine American
A delicious Classic Wedge Salad covered in a tasty blue cheese dressing, crunchy bacon, and fresh tomatoes. 

Ingredients

Dressing
  • ½ cup mayonnaise
  • cup buttermilk
  • ¼ cup blue cheese crumbled
  • ¼ cup sour cream
  • ¼ cup red wine vinegar
  • 1 ½ tablespoons white sugar
  • 1 tablespoon extra-virgin olive oil
Salad
  • 1 head iceberg lettuce cut into 8 wedges
  • 2 tomatoes diced
  • 1 cup bacon cooked and crumbled
  • ½ cup blue cheese crumbled
  • ¼ cup fresh parsley

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Instructions

  • Combine dressing ingredients in a bowl; blend using a hand mixer. Taste, and add salt and pepper as needed. Chill until ready to serve.
  • Build the salad by placing 1 lettuce wedge on each of 8 plates. Drizzle equal amounts of dressing over each wedge of lettuce.
  • Scatter tomatoes, bacon, and blue cheese over each salad, and garnish with fresh parsley.

Recipe Notes

Blue Cheese Dressing can be replaced with homemade ranch.
  1. To Prepare the lettuce, cut the head into quarters leaving the core intact to hold the leaves together.
  2. Carefully separate the leaves and rinse thoroughly. Pat dry with paper towels. Turn upside down so any excess water can run out before serving.
  3. Cut each quarter in half (so you have 8 wedges). Cut the core out just before serving.

Nutrition Information

Calories: 215, Carbohydrates: 6g, Protein: 4g, Fat: 19g, Saturated Fat: 5g, Cholesterol: 22mg, Sodium: 314mg, Potassium: 241mg, Fiber: 1g, Sugar: 5g, Vitamin A: 920IU, Vitamin C: 8.6mg, Calcium: 104mg, Iron: 0.6mg
Keyword best Wedge Salad recipe, how to make a Wedge Salad, wedge salad
Wedge Salad on a plate with writing
close up of Wedge Salad with writing
Wedge Salad on a plate with a title
close up of cutting a Wedge Salad with a title and a plated Wedge Salad
Classic Wedge Salad with a title

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About the author

Rachael

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Rachael is the creator of the food and travel blog Eazy Peazy Mealz where she shares simple to make recipes for busy families. She loves food and the power it has to create traditions, family bonds, and memories, and strives to share delicious, practical recipes with easy to find ingredients and simple instructions. Beyond food, her passion is travel, and she is regularly found away from home, with her 4 kids in tow, exploring the world. Her favorite way to experience a new place is through her tastebuds, and with hands on cooking classes. And she loves sharing what she has learned with her readers.

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Comments

  1. The dressing looks delicious! I’m looking forward to trying it. I haven’t had much success choosing a good blue cheese in the past and I wonder if you could please give a hint or suggest a brand you like. Thanks for all the great recipes!

    1. I personally prefer a milder blue cheese. I often buy a blue cheese that is already crumbled and have enjoyed Treasure Cave brand. Let us know how it goes!

  2. Psst, the link to this salad from your blog or news feed points to a non-existent page. I’ve always loved a classic wedge salad & would gladly eat nothing but this almost any time. 5 stars

  3. I always cut my lettuce into 4 wedges, and lay the wedge on it’s side. We like to serve it with Beef Tenderloins when we have dinner guests. Always with homemade Bleu Cheese Dressing. one of our favorites.4 stars