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+ servings
iceberg wedge salad on plate

Wedge Salad

A Wedge Salad with low fat blue cheese dressing and copious toppings is the perfect side that goes with almost any dinner.
Course Salad, Side Dish
Cuisine American
Keyword Lettuce Wedge, Wedge Salad, Wedge Salad Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 servings
Calories 201kcal
Author Lauren Brennan


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 wedge 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

for the balsamic reduction drizzle-

  • 1/4 cup dark balsamic vinegar
  • 1 tbsp honey


  • 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.
  • In a small sauce pot, combine dark balsamic vinegar and honey. Simmer on low for about 5 minutes, swirling pan to prevent burning. Remove from heat once balsamic has reduced and become thick.
  • 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. Drizzle a small amount of the balsamic reduction on each salad. Serve.


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