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Classic wedge salad with blue cheese dressing, topped with crispy bacon and tomatoes.

Classic Wedge Salad with Blue Cheese

A quick and satisfying salad with crunchy iceberg lettuce, bold blue cheese, crispy bacon, and a creamy dressing, perfect for a no-cook dinner.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Salad
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 head Iceberg lettuce, cut into wedges Choose a heavy head with pale green color.
  • 4 oz Blue cheese crumbles Use more as desired.
  • 4 slices Crispy bacon, crumbled Bake to keep it crisp.
  • 1 cup Cherry tomatoes, halved Can use diced tomatoes.
  • 1/4 cup Thinly sliced red onion or chives Optional garnishes.
  • 1 avocado Diced avocado Optional add-in for creaminess.
  • 1 egg Chopped hard boiled egg Optional add-in for more texture.
  • 1/4 cup Toasted nuts Optional for added crunch.
For the Dressing
  • 1/2 cup Mayonnaise For creaminess.
  • 1/4 cup Sour cream or Greek yogurt For tang.
  • 2 tbsp Buttermilk or milk To loosen the dressing.
  • 4 oz Crumbled blue cheese For that salty bite.
  • 1 tbsp Lemon juice or vinegar To add acidity.
  • to taste Salt and pepper Add a pinch of garlic powder if desired.

Method
 

Preparation
  1. Cut the iceberg into quarters, keeping the core intact for stability.
  2. Prepare the dressing by mixing mayonnaise, sour cream, buttermilk, blue cheese, lemon juice, salt, and pepper in a bowl until well combined.
  3. Cook the bacon until crispy, then crumble.
  4. Chill the iceberg for a crisp texture if desired.
Assembly
  1. Place one wedge of iceberg lettuce on each plate.
  2. Spoon the dressing over the wedges generously.
  3. Top with tomatoes, crumbled bacon, onions or chives, and additional blue cheese.
  4. Season with black pepper and a pinch of salt if needed.

Notes

For a make-ahead option, keep the dressing and toppings separate until serving to maintain the crispness of the lettuce.