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wedge salad recipe featured

Classic Wedge Salad Recipe

This classic wedge salad features crisp iceberg lettuce topped with creamy blue cheese dressing, fresh tomatoes, crunchy bacon, and savory toppings for the perfect steakhouse experience at home.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 4
Course: Green Salads
Cuisine: American
Calories: 183
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head iceberg lettuce, quartered
  • ½ cup blue cheese dressing (2-3 Tbsp per wedge)
  • 1 cup grape tomatoes, halved
  • ¼ cup red onion, diced
  • ¼ cup walnuts, chopped
  • 1 Tbsp fresh parsley, chopped
  • Salt and pepper, to taste

Equipment

  • Sharp knife
  • Cutting board
  • Salad plates

Method
 

  1. Remove any wilted outer leaves from the iceberg lettuce. Rinse and pat dry.
  2. Trim the brown stem end slightly, being careful not to cut too much so your wedges stay intact.
  3. Cut the lettuce head into four equal wedges.
  4. Place each wedge on individual plates.
  5. Drizzle the blue cheese dressing over each wedge.
  6. Top with halved tomatoes, diced red onion, chopped walnuts, and parsley.
  7. Season with salt and pepper to taste.
  8. Add crumbled bacon if using.
  9. Serve immediately while the lettuce is crisp and cold.

Notes

  • For make-ahead preparation, store components separately and assemble just before serving.
  • The dressing can be prepared up to 3 days in advance.
  • For a blue cheese alternative, try ranch dressing with feta cheese crumbles.