Classic Wedge Salad

wedge salad on a serving platter topped with fresh tomatoes, bacon and dressing

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!

Course Salad

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 130

Author Kim

Ingredients

1 head iceberg lettuce
3 large hard boiled eggs, peeled and diced
8 strips 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

Instructions

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.

Notes

Make ahead option: You can make the dressing up to a few days in advance. You can also prep the toppings up to about 1 day ahead of time. Store prepped ingredients in separate containers in the refrigerator.

Nutrition