This classic Blue Cheese Wedge Salad features crisp iceberg lettuce, crumbled bacon, blue cheese crumbles, creamy blue cheese dressing, and bright cherry tomatoes.
Simple, satisfying, and a perfect side for almost any meal.
Classic wedge salad
The wedge salad is a timeless favorite. It’s quick to assemble, pairs well with many mains, and looks impressive on the table. You can serve it as a side or a light main—just choose wedge sizes that suit your needs. Below are easy instructions and ideas for variations.
Key ingredients
Below are the main ingredients and a few substitution suggestions. For exact measurements see the recipe card further down.
This salad relies on a handful of fresh, flavorful components:
- Iceberg lettuce – Choose a firm head; iceberg provides the crisp texture characteristic of a wedge salad.
- Blue cheese dressing – Use homemade or a favorite store-bought dressing. Ranch is an easy swap if you prefer a milder dressing.
- Blue cheese crumbles – Adds sharp, creamy flavor. If blue cheese isn’t your preference, shredded cheddar works well instead.
- Bacon – Crispy bacon brings salty crunch and depth of flavor.
- Cherry tomatoes – Halved cherry tomatoes add sweetness, color, and juiciness.
Step-by-step directions
Here’s a straightforward overview of how to assemble the salad. For the full recipe with measurements, see the recipe card below.
- Remove any limp or damaged outer leaves from the head of lettuce.
- Slice the lettuce in half vertically through the core.
- Cut a small wedge from the base to remove the core, then rinse each half under cool water, allowing water to flow between the layers. Drain with the cut side down so excess water can run off.
- Cut each half into wedges—halves, thirds, or quarters depending on the head size and the portion you want to serve.
- Place each wedge on a plate with the rounded side down.
- Drizzle each wedge with blue cheese dressing.
- Top with crispy bacon, blue cheese crumbles, and halved cherry tomatoes. Finish with a light sprinkle of salt and freshly ground pepper.
Recipe tips
- Drain lettuce well—shake or let it sit cut-side down so it isn’t watery when dressed.
- Adjust wedge sizes to suit appetites: larger wedges make a heartier side or main, while smaller wedges are great for sharing.
- Serve wedges on a platter for a family-style presentation or plate them individually for a more formal look.
- Offer extra dressing on the side for guests who prefer more or less.
Frequently asked questions
Once the dressing and toppings are added, serve right away for best texture and flavor.
Variations
- Swap dressings: ranch, Thousand Island, or Italian are delicious alternatives.
- Change the cheese: try shredded cheddar, Monterey Jack, or gouda instead of blue cheese.
- Add diced avocado for creaminess.
- Top with roasted sunflower seeds or toasted pecans for extra crunch.
Chopped wedge salad
If you prefer a tossed salad, chop the iceberg into bite-sized pieces and toss everything together in a bowl. Drizzle with dressing, then add bacon, blue cheese crumbles, and cherry tomatoes—easy and just as tasty.
More delicious salads to enjoy
- Caesar Salad
- Italian Chopped Salad
- Mediterranean Orzo Salad
- Southwest Quinoa Salad
- Asian Chicken Salad
- Easy Pasta Salad
If you make this recipe, I’d love to hear about it! Leave a comment and tag your photo on Instagram @beyondthechickencoop.
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Blue Cheese Wedge Salad
Kathy Berget
Ingredients
- 1 head iceberg lettuce
- 1 cup blue cheese salad dressing
- ¼ cup crispy bacon bits
- 1 cup cherry tomatoes (sliced in half)
- ¼ cup blue cheese crumbles
- salt
- pepper
Instructions
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Remove any limp outer layers of the lettuce.
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Slice lettuce in half from top to bottom, right through the center of the core.
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Cut a small wedge to remove the core.
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Rinse each half under cool water, letting water fill the layers, then drain with the cut side down.
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Cut each half into wedges sized to your preference.
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Place each wedge rounded side down on a plate.
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Drizzle with blue cheese dressing.
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Sprinkle with bacon, crumbled blue cheese, and cherry tomatoes, then season with salt and pepper and serve.
Notes
- Try to drain all excess water from the lettuce; shaking the head helps.
- Slice wedges to the portion size that fits your meal.
- Serve on a platter for sharing or on individual plates for a polished presentation.
- Offer extra dressing on the side.
Nutritional Disclaimer:
Nutritional information is an estimate and should be used as a guide. For precise values, calculate nutrition using the exact ingredients you use.