Classic Wedge Salad Recipe

By
Leah Maroney
Leah Maroney
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
Learn about The Spruce Eats' Editorial Process
Updated on 01/6/22
Wedge Salad

The Spruce / Leah Maroney

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 6 servings
Nutrition Facts (per serving)
584 Calories
47g Fat
8g Carbs
30g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 584
% Daily Value*
Total Fat 47g 61%
Saturated Fat 15g 76%
Cholesterol 102mg 34%
Sodium 2603mg 113%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 6%
Total Sugars 4g
Protein 30g
Vitamin C 9mg 46%
Calcium 119mg 9%
Iron 1mg 7%
Potassium 687mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A classic wedge salad is the perfect start or side to a steakhouse dinner, barbecue, or four-course meal. Load a simple iceberg wedge with homemade blue cheese dressing, crumbled bacon, chopped tomatoes, and tangy pickled onions. It couldn’t be simpler in its elegance, and is a favored method of adding acid and vegetables to a rich meal.

Blue cheese dressing is so easy to whip up, that after you taste it you won’t miss the store-bought version—the perfect blend of tangy and salty, with fewer ingredients than you might think.

Bring the toppings to the next level by salting the tomatoes and just barely pickling the onions. The contrast of flavors is wonderfully balanced.

Ingredients

For the Salad:

  • 2 medium tomatoes

  • 2 teaspoons salt

  • 1 head iceberg lettuce, cut into 6 wedges

  • 1 small red onion

  • 1 tablespoon vinegar

  • 1 pound bacon, diced

For the Blue Cheese Dressing:

  • 1/2 cup sour cream

  • 1/2 cup mayonnaise

  • 2 tablespoons buttermilk

  • 1/2 clove garlic

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 cup blue cheese crumbles

  • Chopped chives, for garnish

Steps to Make It

  1. Gather your ingredients. 

    Wedge Salad
     The Spruce / Leah Maroney

  2. Dice the tomatoes and top them with the salt. Give them a stir to disperse the salt evenly. Allow them to sit for at least 5 minutes. Strain them after to remove the excess water if you wish. 

    Wedge Salad
     The Spruce / Leah Maroney 

  3. Dice the onion and toss it with the vinegar and let it sit for at least 5 minutes. 

    Wedge Salad
     The Spruce /  Leah Maroney

  4. Add the chopped bacon to a cold pan. Heat it on high heat, stirring frequently until brown and crispy. Strain the bacon and place it on a paper-towel-lined plate. 

    Wedge Salad
     The Spruce /  Leah Maroney

Make the Dressing

  1. Gather the ingredients. 

    Wedge Salad
     The Spruce / Leah Maroney

  2. Add the sour cream, mayonnaise, buttermilk, garlic clove, salt, and pepper to a food processor. Blend until completely smooth. 

    Wedge Salad
     The Spruce / Leah Maroney

  3. Fold the blue cheese crumbles into the dressing. 

    Wedge Salad
     The Spruce / Leah Maroney

  4. Top the iceberg wedges with the blue cheese dressing then the tomatoes, pickled onions, and crumbled bacon. Top with the chopped chives and serve immediately. 

    Wedge Salad
     The Spruce / Leah Maroney

Tips

  • The addition of the buttermilk makes the dressing perfectly pourable yet still thick and delicious. If you don’t have buttermilk, just measure out the milk and add 1/2 a teaspoon of white vinegar or lemon juice. 
  • To make the iceberg wedges, cut the iceberg in half, scoop out the very bottom of the stem, and then cut each half into three new wedges.

Variations

Try these different additions to mix up this classic dish:

  • Add a balsamic reduction.
  • Add chopped hard-boiled egg.
  • Add shredded buffalo chicken, chopped celery, and shredded cheddar cheese.
  • Try serving the toppings over halved romaine hearts instead of iceberg.
  • Try a zesty Mexican version. Make a little avocado ranch and top it with tortilla strips, sliced avocado, and corn salsa.