Classic Wedge Salad
This Wedge Salad is fresh, crisp, and oh-so-easy to make at home! If you’re looking for a salad recipe that’s loaded with all the bells and whistles, this classic wedge salad is just that. Crunchy iceberg lettuce is topped with a delicious homemade blue cheese dressing, hard boiled egg, crispy bacon, fresh tomatoes, chives and an extra sprinkle of more blue cheese crumbles. So good!
what is a wedge salad?
Just as the name suggests, this salad is made using a wedge of iceberg lettuce. Iceberg lettuce grows into a round “head” shape. This head of lettuce is cut neatly into 4 wedges. Or if the head of lettuce is pretty large, it can be cut into 6 or 8 wedges.
This salad is a very popular option served at steakhouses. I tried my very first wedge salad at BJ’s Restaurant and I know Outback serves one as well.
Out of all the millions of salad recipes out there, a classic wedge salad with thick, tangy blue cheese dressing always seems to be a hit for the perfect side or light meal. It has dynamic ingredients that all compliment each other so well!
ingredients needed for wedge salad recipes
The ingredients in this crunchy, delicious salad are simple, classic and work together so wonderfully. The salad is crisp, fresh, flavorful and just plain AMAZING. Here’s what you’ll need:
- Iceberg lettuce. A must for making a wedge salad recipe. It may not be packed with the nutrients of green leaf lettuce. But, it’s not junk food and it’s cold, crunchy and fun to eat, sliced in a big wedge then drizzled with dressing and tasty toppings!
- Hard boiled eggs. Many wedge salad recipes don’t include hard boiled eggs, but I love the addition for extra flavor, protein and healthy fats.
- Bacon. It’s amazing how a tiny bit of bacon can transform any salad recipe!
- Tomato. This recipe calls for one large tomato, but feel free to use cherry or grape tomatoes.
- Chives. For color and freshness! Feel free to sub with any herb, such as fresh parsley or scallions.
- Blue cheese crumbles. Blue cheese is what pretty much makes a wedge salad, so we love adding extra crumbles!
wedge salad dressing
The classic wedge salad dressing is a tangy, creamy and flavorful blue cheese dressing.
And for an absolutely incredible salad, homemade blue cheese dressing is a must. Homemade dressing is just so much better than store-bought. If you haven’t tried making your own dressing yet, please give it a try. It’s so easy and only takes about 5 minutes, plus it’s better for you (no additives!), more economical, and way fresher tasting.
My blue cheese dressing recipe combines sour cream, buttermilk and red wine vinegar for a tangy, rich tasting dressing that pairs perfectly with this fresh, crisp wedge salad. If you’re not a fan of blue cheese, this Healthy Ranch Dressing is a favorite!
how to make a wedge salad
This wedge salad recipe has a few different components, but overall it’s a breeze to throw together. Here’s the easy method:
- First, make the blue cheese dressing. Learning how to make blue cheese dressing is as simple as mixing together all the ingredients, placing the mixture in the fridge for 20-30 minutes for the flavors to meld, then drizzling over your salad. Seriously, that’s it!
- Prep ingredients. Fry the bacon in strips, then crumble into smaller pieces. Hard boil eggs and then dice. I have tips for boiling eggs here. Wash and chop the tomatoes and chives.
- Cut the iceberg into wedges. Remove any limp outer leaves of the lettuce head and then cut in half, then cut each half into quartered wedges. Thoroughly wash the lettuce before assembling the salad.
- Assemble your salad. Place each wedge cut side up on a plate, drizzle with the homemade blue cheese dressing, top with diced hard boiled egg, bacon crumbles and diced tomato, sprinkle with chives and blue cheese chunks. Add salt & black pepper to taste and serve!
There are so many options when it comes to pairing this wedge salad! This salad is great served with everything from meat to soup or sandwiches. Here are some of our favorite ideas:
Can you make a wedge salad ahead of time?
You can definitely make the dressing in advance; even a few days is perfectly fine. Go ahead and prep the toppings, too, and refrigerate them in separate containers until needed. But cut the lettuce into wedges a few minutes before you plan to serve the salad.
How to cut a wedge salad?
Cut the head of iceberg lettuce into quarters with a clean, sharp knife, no longer than 15 minutes before you plan to serve the salad. This keeps the edges from turning brown from air exposure. If you have a huge head of lettuce, you may need to cut the lettuce into six, or even eight slices.
What’s the best way to wash the iceberg wedge salad?
Once you’ve cut the wedges, run cold water over each one, using your fingers to gently separate the leaves to let the water inside. Alternatively, place the wedges in a bowl of cold water, gently swishing them to loosen any dirt trapped inside. Let them drain on a clean kitchen towel or paper towels and pat dry.
How to eat a wedge salad?
Since this salad recipe is served in a wedge, it’s easiest to use a fork and a sharp knife to slice it into bite-sized pieces at the table.
additional topping options
Feel free to change things up and make this salad your own. Wedge salads are easily customizable, so mix and match to your liking.
- Bell peppers
- Nuts or seeds
- Red onion
- Other cheese varieties: parmesan, mozzarella, feta, gorgonzola, goat cheese
- Other dressing varieties: caesar or ranch dressing
- Protein: grilled chicken, rotisserie chicken or steak
more delicious salad recipes to try
- Healthy Greek Chickpea Salad
- Greek Pasta Salad
- Favorite Italian Salad
- Strawberry Spinach Salad
- My Favorite Spinach Salad
If you try this wedge salad recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Classic Wedge Salad
- 1 head iceberg lettuce
- 3 hard boiled eggs, peeled and diced
- 8 strips of bacon, cooked and crumbled
- 1 large tomato, diced
- 1-2 tablespoons chopped chives
- 8 tablespoons blue cheese dressing
- blue cheese crumbles for garnish, optional
- salt & pepper, to taste
- Cut a head of iceberg lettuce through the core. Cut the halves down the center, there should be four wedges. Remove any outer leaves that are browned or falling off.
- Gently rinse the lettuce wedges under cool water for a few seconds. Carefully shake off the excess water and dry with paper towels.
- For cool and crisp wedges, refrigerate before serving.
- On a serving platter or on individual plates, assemble the salad in this order: wedge of iceberg, blue cheese dressing, egg, bacon, tomatoes, chives, more blue cheese crumbles. Add salt & pepper to taste. Serve immediately and make sure you have both a fork AND and knife when you eat this.