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Irresistible Wedge Salad with Blue Cheese

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A crunchy iceberg wedge salad topped with creamy, tangy blue cheese dressing, crispy bacon, cherry tomatoes, and chives. Perfect for parties or weeknight dinners, this easy recipe delivers bold flavors and satisfying textures.

Ingredients

Scale
  • 1 large head iceberg lettuce, cut into 4 wedges
  • 4 ounces blue cheese, crumbled (Roquefort or Maytag recommended)
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ¼ cup buttermilk
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • Salt and freshly ground black pepper, to taste
  • 4 slices bacon, cooked crisp and crumbled (optional but recommended)
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons chives or green onions, chopped

Instructions

  1. Cook the bacon: Place 4 slices of bacon in a cold skillet and cook over medium heat until crisp, about 8-10 minutes, flipping occasionally. Alternatively, cook on a baking sheet in a 400°F (200°C) oven for 12-15 minutes. Drain on paper towels, then crumble and set aside. Tip: Don’t toss the bacon fat! You can save it for roasting veggies later.
  2. Prepare the blue cheese dressing: In a medium mixing bowl, combine ½ cup mayonnaise, ½ cup sour cream, ¼ cup buttermilk, 1 tablespoon fresh lemon juice, ½ teaspoon garlic powder, and 1 teaspoon Worcestershire sauce. Whisk until smooth.
  3. Add blue cheese: Fold in 4 ounces of crumbled blue cheese. Use the back of a spoon or fork to gently mash some of the cheese into the dressing, leaving some chunks for texture. Season with salt and freshly ground black pepper to taste. Note: Taste as you go—blue cheese varies in saltiness.
  4. Wash and cut the iceberg: Remove any wilted outer leaves from the iceberg head. Rinse under cold water and pat dry thoroughly—dry lettuce helps dressing stick better. Cut the head into 4 equal wedges.
  5. Assemble the salad wedges: Place each wedge on a serving plate. Spoon generous amounts of blue cheese dressing over the top and sides, letting it drip down beautifully.
  6. Add toppings: Scatter crumbled bacon, halved cherry tomatoes, and chopped chives or green onions over each wedge. The colors and textures here really make the salad pop.
  7. Serve immediately: This salad is best enjoyed fresh for maximum crunch. If prepping ahead, keep wedges wrapped separately and dress just before serving.

Notes

Use a sharp knife to cut the iceberg lettuce into wedges without crushing it. Don’t over-mix the blue cheese dressing to keep some chunks for texture. Cook bacon to a crisp but not overly hard. Dressing can be made up to 2 days ahead and stored in the fridge. Keep lettuce dry and cold until serving to maintain crispness. For a vegetarian option, omit bacon and add toasted nuts. For dairy-free, use vegan mayo and sour cream alternatives and omit blue cheese or use a vegan substitute.

Nutrition

Keywords: wedge salad, blue cheese salad, iceberg lettuce, party side dish, easy salad recipe, bacon salad, creamy dressing

Find it online: https://realityeats.com/irresistible-wedge-salad-with-blue-cheese-easy-recipe-for-perfect-party-sides/