Classic Wedge Salad

8 servings
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes

Classic Wedge Salad with an slice of iceberg lettuce, tomato, red onions, bacon and homemade blue cheese dressing for the perfect special dinner.

Wedge Salad is a throwback to your favorite steakhouse meals best served with Perfect Ribeye Steak or Steak Diane and Creamed Spinach.

Wedge Salad with Blue Cheese Dressing Wedge Salad Recipe

Wedge Salad may not sound too exciting but I actually read a report that in steakhouses it is the most commonly ordered menu item outside of steak! See, people may say they think its antiquated but they’re ordering it a lot!

What is a wedge salad?

A Wedge Salad (or sometimes called a blue cheese salad) is special because of it’s presentation. It includes wedges of iceberg lettuce topped with crunchy bacon, creamy chunky blue cheese dressing, tomatoes and red onions.

Why don’t people chop up the iceberg lettuce? Well, to be fair that’s the first thing people do before they start to eat the salad, but for the purposes of presentation it’s served with a wedge.

Can I swap out the iceberg lettuce for something healthier? This is not the whole truth. Iceberg lettuce is actually really high in Vitamin A and potassium. Feel free to add in a healthy mix of lettuce types if you’d like to mix things up.

Wedge Salad with Blue CheeseYou can make the recipe your own. Classically it’s served with chopped tomatoes but after a delicious meal at Bourbon Steak by Michael Mina for an anniversary lunch years ago I swapped to grape or cherry tomatoes.

Please don’t use pre-packaged bacon crumbles on this salad. I actually usually prep the salad completely first then cook the bacon and chop it as quickly as I can because the hot crispy freshly cooked bacon on top of this salad is basically heaven.

How do you make Blue Cheese Dressing:

  • ⅓ cup crumbled blue cheese
  • ¼ cup sour cream
  • ⅓ cup buttermilk
  • ½ cup mayonnaise
  • 2 tablespoons red wine vinegar
  • 1 tablespoon canola oil
  • 2 teaspoons white sugar
  1. Combine everything into a large bowl, mix, cover and chill at least 2 hours before serving.

How do you cut lettuce for a wedge salad?

  1. Cut the head of lettuce into four quarters.
  2. Rinse the quarters under cold water and gently fan out the leaves to be sure there’s no debris inside.
  3. Alternately soak the wedges in ice water and shake gently to remove any debris.
  4. To drain and dry place the wedges on clean kitchen towels or paper towels then turn to do the same on the second side.
  5. Shake gently to ensure all water is removed and pat dry again.

Wedge Salad

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Classic Wedge Salad

Classic Wedge Salad with an slice of iceberg lettuce, tomato, red onions, bacon and homemade blue cheese dressing for the perfect special dinner.
Yield 8 servings
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Author Sabrina Snyder


  • 8 slices bacon
  • 1 head iceberg lettuce , in 8 wedges
  • 2 cups blue cheese dressing
  • 6 ounces blue cheese , crumbled
  • 2 cups grape tomatoes , halved
  • 1/2 small red onion , diced
  • ground black pepper to taste
  • 1/4 cup chives , chopped


  • Cook the bacon in a large skillet over medium high heat until crispy but still chewy before removing from pan and chopping into a large dice.
  • Add the blue cheese dressing to the iceberg lettuce and top with blue cheese crumbles, bacon, tomatoes, onion, black pepper and chives.


Calories: 243kcal | Carbohydrates: 6g | Protein: 11g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 1026mg | Potassium: 281mg | Fiber: 1g | Sugar: 4g | Vitamin A: 875IU | Vitamin C: 7.9mg | Calcium: 183mg | Iron: 0.8mg

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. I wanted to make blue cheese dressing from scratch and knew you would have the perfect recipe. I made it for my birthday dinner and it was absolutely delicious!! Thank you!!