The best Classic Wedge Salad with Blue Cheese Dressing! It’s easy to make with only a few simple ingredients and only 15 minutes!
We’ve been making this salad so much lately! I’ve been loving the cool crisp iceberg lettuce and the creamy dressing. This salad is so easy to pull together and pairs well with steak, chicken or it’s great all on its own. You can also prep everything ahead of time and assemble right before eating as well.
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Classic Wedge Salad with Blue Cheese Dressing
This salad is really easy to make and uses iceberg lettuce. To make this salad you’ll want a whole head of iceberg lettuce. Cut the stem off and then slice the head into four equal parts. Remove any inner yellow leaves. Rinse and pat dry then store the wedges in the fridge until just before serving. This will ensure they stay crisp and cool. A hallmark of the wedge salad!
Since I don’t really like raw tomatoes, I like to use grated carrots instead. I love the touch of veggie sweetness the carrots add. You can of course also use grape or cherry tomatoes. I suggest slicing them in half before serving.
For the red onion, use a sharp knife and slice as thinly as possible. You can also use a mandolin
Cooking thick cut bacon strips and crumbling them yourself is going to give you the best flavor! I do not recommend using any jarred or pre-packaged bacon bits. If you prefer not use bacon, croutons will add a crunchy and salty, savory flavor instead.
Make Wedge Salad Ahead of Time
Wedge salad is one of the easiest make ahead salads! You can make the dressing two to three days ahead time and store covered or in a jar in the fridge. You can slice the wedges up to about eight hours ahead of time. You can prep the other toppings and store in the fridge.
Assemble everything right before serving. I suggest topping everything with a few cracks of black pepper just before serving!
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Classic Wedge Salad with Blue Cheese Dressing
Ingredients
Blue Cheese Wedge Salad:
- 1 head of iceberg lettuce quartered and inner yellow leaves removed
- 4 strips bacon cooked until crispy
- 1/4 cup approx red onion sliced as thinly as possible
- 1/2 cup carrots grated on a box grater
- Black pepper to taste
Blue Cheese Dressing:
- 1/2 cup crumbled blue cheese
- 1/4 cup heavy cream
- 1 teaspoon white wine vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Whisk all dressing ingredients together and set aside. Can be made day ahead of time and stored in fridge.
- Quarter iceberg and put on plate. Top with grated carrots, onion and crumbled bacon. Drizzle generously with dressing and top with more blue cheese crumbles and black pepper.
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