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A wedge salad topped with bacon, tomatoes and cheese.

Wedge Salad

This wedge salad recipe is chunks of iceberg lettuce topped with homemade blue cheese dressing, bacon, tomatoes and chives. A classic salad that's easy to make, yet elegant enough to serve to company.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings 4
Calories 375kcal
Author Sara Welch


For the dressing

  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/3 cup buttermilk
  • 2 teaspoons shallot finely minced
  • 1/4 teaspon Worcestershire sauce
  • 1/4 teaspoon granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon lemon juice
  • 1/3 cup blue cheese crumbled

For the salad

  • 1 head iceberg lettuce cut into 4 wedges
  • 6 slices bacon cooked and crumbled
  • 3/4 cup Roma tomato seeded and diced
  • 1/4 cup blue cheese crumbled
  • 2 tablespoons chives thinly sliced
  • black pepper for serving


For the dressing

  • Place all the ingredients in a bowl and stir to combine. Refrigerate until ready for use.

For the salad

  • Arrange the iceberg wedges on 4 plates. You can chill the plates for an extra special presentation.
  • Drizzle the dressing over each wedge. Top the wedges with bacon, tomato and blue cheese.
  • Sprinkle with chives, then serve immediately. Top with a little freshly ground black pepper if desired.



Calories: 375kcal | Carbohydrates: 9g | Protein: 12g | Fat: 26g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 677mg | Potassium: 495mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1505IU | Vitamin C: 12mg | Calcium: 194mg | Iron: 1mg