Wedge Salad Recipe
This Wedge Salad Recipe is a simple and inexpensive way to enjoy a traditional steakhouse side at home. It’s quick to prepare, and the homemade dressing is a winner!
Servings: 4 salads
Calories: 348kcal
Ingredients
- 1 head iceberg lettuce cut into wedges
- ½ cup mayo
- ½ cup buttermilk
- ½ cup sour cream
- 2 tablespoon red wine vinegar
- 1-2 garlic cloves grated
- ½ cup blue cheese crumbles
- 1 teaspoon sea salt
- ½ teaspoon garlic salt
- ½ teaspoon onion salt
- 2 teaspoons dried dill
- 1 tablespoon chives more for garnish
Wedge Salad toppings
- bacon freshly cooked and crumbled
- cherry tomatoes halved
- red onion sliced
- cucumbers diced
Instructions
Blue Cheese Dressing
- For smooth dressing place all ingredients in a food processor and blend until smooth. Or, you can mix all ingredients in a bowl and stir until combined. Let rest in fridge for 1 hour
- Refrigerate leftovers in an air tight container
Wedge Salad
- Peel wilting leaves off iceberg lettuce head. thinly slice off the brown end but leave core intact. Slice the iceberg down the middle, and continue diving as desired.
- Top with freshly cooked and crumbled bacon, halved ripe cherry tomatoes, sliced purple onions, and homemade blue cheese dressing.
Video
Notes
- Stick with iceberg lettuce for a classic wedge salad. It’s the only lettuce variety that holds the wedge shape and a super crisp texture.
- For extra-crisp lettuce, soak the iceberg wedges in ice water for 10–15 minutes before serving. Just be sure to dry them well before adding the toppings and dressing.
- Leave the core attached to each wedge to help the lettuce hold its shape and stay together when serving.
Nutrition
Calories: 348kcal | Carbohydrates: 8g | Protein: 7g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 1590mg | Potassium: 340mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1114IU | Vitamin C: 5mg | Calcium: 191mg | Iron: 1mg