Iceberg Wedge Salad Recipe

5 from 12 votes

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This Iceberg Wedge Salad Recipe is the perfect side dish or light main course. Made bacon, tomatoes, blue cheese, hard boiled and drizzled with homemade blue cheese dressing, you will fall in love with this traditional steakhouse recipe. So delicious served with Steak and Baked Potatoes.

wedge salad with toppings and dressing on a white plate

What is a Wedge Salad?

An Iceberg Wedge Salad is probably one of the simplest salads you can make. It’s literally a head of iceberg lettuce cut into 4, drenched in some homemade dressing, and a bunch of toppings thrown on top. And good grief it’s amazing. Traditionally, it has bacon, blue cheese dressing and tomatoes. I include all those delicious toppings plus a few extra to make it more filling and take it to next level. Perfect salad for lunch or side salad for dinner.

Never before have I felt this strongly about a salad. Well, that’s not exactly true… Here are some other salads I LOVE: Kale Salad with White Balsamic Maple Dressing, Strawberry Spinach Salad with BaconSouthwest Chicken Chopped Salad Recipe, and Corn, Peach & Basil Burrata Salad.

How to Make a Wedge Salad

Here are all of the nitty-gritty details on how to make this amazing iceberg wedge salad recipe. Don’t forget about the free printable recipe card down below 🙂

Clean and Cut Iceberg Lettuce

Take a whole head of lettuce and remove any wilting or brown leaves from the exterior. Hold the entire head of lettuce core side down and give it a few good bangs on the counter to loosen the core. Use your fingers to wiggle out and remove the center core. Fill the entire head of lettuce with cold water to rinse all the interior leaves. Since it grows like a cabbage or onion, all the layers will get rinsed! After it is filled with water, rinse the exterior. Dump out all the water you can and shake out any excess. Leave it facing down on a clean kitchen towel to drain for 5-10 minutes.

Cut the entire head in half then cut one half in half again, making 2 individual wedges. Place each wedge, curve side down on a plate.

How do Restaurants Keep Salad Crisp

Using fresh and cold iceberg lettuce is the best way to make and keep a crispy salad! After you have washed the entire head of lettuce, save it (or any leftover portion of it) by wrapping the cut side in paper towel and storing in a gallon size zip top bag. Remove as much water as possible before storage and keep it cut side (or core side) down so it can continue to drain. It should stay fresh for up to 1 week.

Can I grill my lettuce?

You absolutely can! I love a good charred look and taste. To grill your lettuce cut and clean as usual. Drizzle on some olive oil then sprinkle with salt and pepper. Grill for a couple of minutes on each flat side until desired char is achieved.

Make the Dressing + Drizzle

In a small bowl, whisk Greek yogurt, sour cream, mayonnaise, milk, Worcestershire, blue cheese crumbles, white balsamic vinegar, salt, and pepper together for the dressing. Drizzle each lettuce wedge generously with dressing!

Can I use Store Bought Dressing?

Yes, you absolutely can! Try Bolthouse Blue Cheese or Ranch Dressing. Those are some of my favorites, found in the refrigerated section in the grocery store, by the produce and bagged salads.

a wedge of iceberg lettuce on a white plate

Add the Toppings

Here is a list of what I used for my wedge salad:

  • Bacon – Glorious bacon! The perfect salty compliment to everything else on this salad. Plus here’s a helpful how-to on cooking bacon in the oven.
  • Hard-Boiled Eggs – A classic addition to any salad recipe. My kids prefer egg whites, not yolks, so that is why I didn’t include them, but feel free to add them in or exclude the eggs all together.
  • Grape Tomatoes – Adds color with sweet juicy flavor.
  • Blue Cheese Crumbles – Warning, if you don’t like blue cheese this recipe might not be for you. You can also use feta, goat cheese or grated cheddar!
  • Chives & Black Pepper – for a nice garnish, but totally optional.

More Topping Ideas

But you don’t have to just use the toppings I used! Feel free to customize this wedge salad to your liking. Here are a few ideas: nuts, candied nuts, carrots, olives, artichoke hearts, sesame seeds, red onion, roasted red peppers, fried onions, cucumber, sprouts, chickpeas, avocado, and whatever else your heart desires!

How to Eat a Wedge Salad

I usually tackle a wedge salad with a steak knife and fork. Having a large enough (and sharp enough) knife is key. Cut off a small chunk, then stab away at the toppings you’d like in a bite. It’s kinda like making a chopped salad right on your plate.

What to Serve with a Wedge Salad

A good wedge salad is perfectly paired with a meaty main dish! It is more of a steakhouse recipe, so obviously served with steak and/or baked potatoes would be my first choice. Here are a couple of ideas:

wedge salad with toppings and dressing on a white plate

More Salad Recipes to Try!

Anyways, if you are obsessed with wedge salads as much as I am, then this recipe is going out to you! And if you think you don’t like a wedge salad, I’d ask you to give this one a try with all the goodies on top and see how you REALLY feel about it. I promise that it’s tastier than you think.

Have a lovely day, friends!!

5 from 12 votes

Iceberg Wedge Salad Recipe

An Iceberg Wedge Salad Recipe with low fat blue cheese dressing and copious toppings is the perfect side that goes with almost any dinner.
servings 2 servings
Prep Time 15 mins
Total Time 15 mins

Ingredients

for the dressing-

  • 1/4 cup greek yogurt plain, or low-fat
  • 3 tablespoons sour cream or low-fat
  • 1 tablespoon mayonnaise
  • 3 tablespoons milk
  • dash Worcestershire
  • 1/4 cup blue cheese crumbles
  • 2 teaspoons white balsamic vinegar
  • salt & pepper to taste

for the wedges salads-

  • 1 head iceberg lettuce cut into 4 {but we’re only using 2)
  • 1/3 cup bacon cooked and crumbled
  • 4 hard boiled eggs chopped into pieces
  • 10 grape tomatoes sliced in half
  • extra blue cheese crumbles 1-2 tablespoons per salad
  • chives for garnish

Instructions

  • Take a whole head of lettuce and remove any wilting or brown leaves from the exterior. Hold the entire head of lettuce core side down and give it a few good bangs on the counter to loosen the core. Use your fingers to wiggle out the center core. Fill the entire head of lettuce with cold water to rinse all the interior leaves. Since it grows like a cabbage or onion, all the layers will get rinsed! After it is filled with water, rinse the exterior. Dump out all the water you can and shake out any excess. Leave it facing down on a clean kitchen towel to drain for 5-10 minutes.
    Cut the entire head in half then cut one half in half again, making 2 individual wedges. Place each wedge, curve side down on a plate. Save the other half head of lettuce by wrapping the cut side in paper towel and storing in a gallon size zip top bag.
  • In a small bowl, whisk all ingredients for the dressing together. Set aside.
  • On two dinner plates, place wedges of iceberg lettuce, cut side up. Drizzle generously with dressing. Top with bacon, eggs, tomatoes, extra blue cheese and chives. Serve.

Nutrition

Calories: 201kcal | Carbohydrates: 8g | Protein: 11g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 202mg | Sodium: 250mg | Potassium: 420mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1430IU | Vitamin C: 9.6mg | Calcium: 134mg | Iron: 1.3mg
Course: Salad, Side Dish
Cuisine: American
Keyword: Lettuce Wedge, Wedge Salad, Wedge Salad Recipe

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65 Responses
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    […] Get full recipes This amazing Iceberg Wedge Salad is probably one of the simplest salads you can make because you literally cut a head of lettuce into 4, drench it in some homemade dressing and throw on a bunch of toppings. And good grief its amazing […]

  3. Lisa

    5 stars
    This was so good! My husband loves wedge salads – me, not so much. He always gets them when we go out, but because of the SIP orders, I thought I’d make him one. I LOVED it, too! I will be making this again and again.

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  6. Elaine

    5 stars
    Ohmygosh!!!! This is so good! I added avocado which was yummy. Also, I’m not a blue cheese fan but my husband is so when I made the dressing. I put some in a separate bowl and added feta for me. It was excellent and we were both happy.

  7. Jesy

    hey lauren!
    when are you going to do another ‘this week at the brennans’ post? i love those and really look forward to them so was just wondering if your family are all ok…

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