Wedge Salad

Recipe at a glance

• Estimated yield: 4 servings
• Prep: about 15 minutes
• Cooking: about 15 minutes
• Additional time: about 0 minutes (resting, rising, chilling or freezing, where required)
• Total: about 30 minutes

Times and yields are planning estimates, not results from a documented kitchen test. Follow the texture and temperature checks in the method; optional overnight rests take longer. Measurements use US cups and spoons unless stated otherwise.

A wedge salad is a classic American dish consisting of a wedge of iceberg lettuce topped with creamy dressing, bacon, tomatoes, and blue cheese. This simple yet delicious salad is perfect as a starter or side dish. This recipe serves 4 people.

Ingredients

• 1 head of iceberg lettuce
• 8 slices bacon, cooked and crumbled
• 1 cup (150g) cherry or grape tomatoes, halved
• 1/2 cup (50g) crumbled blue cheese or Gorgonzola
• 1/4 cup (60ml) blue cheese or ranch dressing
• Salt and freshly ground black pepper, to taste
• Optional: chopped chives or green onions, for garnish

Blue Cheese Dressing (if making from scratch):

• 1/2 cup (120ml) mayonnaise
• 1/4 cup (60ml) sour cream
• 1/4 cup (60ml) buttermilk
• 1/2 cup (50g) crumbled blue cheese
• 1 tbsp (15ml) freshly squeezed lemon juice
• 1 tsp Worcestershire sauce
• Salt and freshly ground black pepper, to taste

Instructions:

If making the blue cheese dressing from scratch:

1. In a medium bowl, combine the mayonnaise, sour cream, buttermilk, crumbled blue cheese, lemon juice, and Worcestershire sauce. Whisk until well combined and smooth.
2. Season the dressing with salt and freshly ground black pepper to taste. Set aside or refrigerate until ready to use.

For the wedge salad:

1. Remove any wilted outer leaves from the iceberg lettuce and rinse it under cold water. Pat the lettuce dry with a clean towel or paper towel.
2. Place the lettuce on a cutting board with the stem end facing down. Cut the lettuce into quarters, making sure to keep the core intact so that the leaves remain together.
3. Place one lettuce wedge on each plate, with the pointed end facing up. Drizzle each wedge with your desired amount of blue cheese or ranch dressing.
4. Evenly distribute the crumbled bacon, halved tomatoes, and crumbled blue cheese or Gorgonzola over each wedge.
5. Season each salad with salt and freshly ground black pepper to taste.
6. If desired, garnish the salads with chopped chives or green onions.
7. Serve the wedge salads immediately with a fork and knife for easy eating. Enjoy!

Storage and serving

Keep refrigerated at 40°F (4°C) or colder and use within three days, or sooner if an ingredient label requires it. Serve dressed salads promptly for best texture. For picnics, transport in an insulated cooler with ice packs and set out small portions. Limit perishable food to two hours out of refrigeration, or one hour above 90°F (32°C). Food-safety guidance.

Editorial update: October 23, 2026. Ingredient and method consistency reviewed; a documented kitchen test is still needed.