Classic Iceberg Wedge Salad
Classic Iceberg Wedge Salad
Ingredients
For the Blue Cheese Dressing
- 1/2 cup mayonnaise, full-fat
- 1/4 cup sour cream
- 1/2 cup blue cheese, crumbled
- 2 tablespoons buttermilk
- 1 tablespoon white wine vinegar
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Salad
- 1 iceberg lettuce, medium head, cored and cut into 4 wedges
- 4 bacon, slices, cooked crispy and crumbled
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cup blue cheese, crumbled, for garnish
- 2 tablespoons fresh chives, chopped, for garnish
- 1/4 teaspoon black pepper, freshly ground, for garnish
Instructions
- 1
Prepare the blue cheese dressing: In a medium bowl, whisk together the mayonnaise, sour cream, 1/2 cup crumbled blue cheese, buttermilk, white wine vinegar, Worcestershire sauce, garlic powder, onion powder, salt, and 1/4 teaspoon black pepper until well combined. Taste and adjust seasonings as needed. Cover and refrigerate until ready to use, allowing flavors to meld.
⏱️ 5 min
- 2
Cook the bacon: Cook the bacon slices in a skillet over medium heat until crispy. Remove from skillet, drain on paper towels, and once cooled, crumble into small pieces.
⏱️ 8 min
- 3
Prepare the vegetables: Core the iceberg lettuce head and cut it into 4 equal wedges. Arrange each wedge on an individual serving plate. Halve the cherry tomatoes and thinly slice the red onion.
⏱️ 5 min
- 4
Assemble the salad: Drizzle a generous amount of the prepared blue cheese dressing over each iceberg wedge. Sprinkle evenly with the crumbled crispy bacon, halved cherry tomatoes, thinly sliced red onion, remaining 1/2 cup crumbled blue cheese, and chopped fresh chives. Finish with a fresh grind of black pepper.
⏱️ 2 min
- 5
Serve immediately and enjoy the crunchy, creamy, and savory flavors of this classic salad.
Kitchen Tools
Nutrition Facts (per serving)
Classic Iceberg Wedge Salad
Ingredients
For the Blue Cheese Dressing
- 1/2 cup mayonnaise, full-fat
- 1/4 cup sour cream
- 1/2 cup blue cheese, crumbled
- 2 tablespoons buttermilk
- 1 tablespoon white wine vinegar
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Salad
- 1 iceberg lettuce, medium head, cored and cut into 4 wedges
- 4 bacon, slices, cooked crispy and crumbled
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cup blue cheese, crumbled, for garnish
- 2 tablespoons fresh chives, chopped, for garnish
- 1/4 teaspoon black pepper, freshly ground, for garnish
Instructions
- 1
Prepare the blue cheese dressing: In a medium bowl, whisk together the mayonnaise, sour cream, 1/2 cup crumbled blue cheese, buttermilk, white wine vinegar, Worcestershire sauce, garlic powder, onion powder, salt, and 1/4 teaspoon black pepper until well combined. Taste and adjust seasonings as needed. Cover and refrigerate until ready to use, allowing flavors to meld.
⏱️ 5 min - 2
Cook the bacon: Cook the bacon slices in a skillet over medium heat until crispy. Remove from skillet, drain on paper towels, and once cooled, crumble into small pieces.
⏱️ 8 min - 3
Prepare the vegetables: Core the iceberg lettuce head and cut it into 4 equal wedges. Arrange each wedge on an individual serving plate. Halve the cherry tomatoes and thinly slice the red onion.
⏱️ 5 min - 4
Assemble the salad: Drizzle a generous amount of the prepared blue cheese dressing over each iceberg wedge. Sprinkle evenly with the crumbled crispy bacon, halved cherry tomatoes, thinly sliced red onion, remaining 1/2 cup crumbled blue cheese, and chopped fresh chives. Finish with a fresh grind of black pepper.
⏱️ 2 min - 5
Serve immediately and enjoy the crunchy, creamy, and savory flavors of this classic salad.