Wedge Salad

This Wedge Salad is a great side dish for dinner. A big wedge of Iceberg Lettuce topped with tomatoes, red onions and bacon and served with a homemade Blue Cheese dressing.

A salad is always a good side dish for almost any dinner. This Wedge Salad is what I like to call a fancy salad. I feel this is the salad that is served at fancy steakhouses.

This is a really easy salad to make. I think you will love it, and it will make your dinner a little fancier!

How to make a Wedge Salad:

Start by chopping your iceberg head into 4 quarters or wedges. Slice your cherry tomatoes in half, and your red onion thin. Prepare your dressing. Drizzle the dressing over the wedge salad and enjoy!

Ingredient Notes:

You will build your salad and make a Homemade Blue Cheese dressing for this recipe. Here are the ingredients.

Blue Cheese Dressing:

• Sour Cream – I used regular sour cream for this recipe, but you can use light if you want.
• Mayonnaise – I used Duke’s Mayonnaise, but you can use any brand you like.
• Milk – I used Skim Milk for this recipe.
• Dijon Mustard
• Onion Powder
• Garlic Powder
• Salt and Pepper – just a little to taste.
• Blue Cheese Crumbles – The key ingredient to Blue Cheese Dressing.

Salad:

• Iceberg Lettuce – The head if the iceberg chopped in quarters is how you make a wedge.
• Cherry Tomatoes – sliced in half, so they aren’t rolling off the ledge.
• Bacon Bits – use store bought or cook some bacon and make your own.
• Red Onion – thinly sliced.

Directions:

Step One – To make the dressing whisk together the sour cream, mayonnaise, milk, Dijon mustard, onion powder, garlic powder, salt, and pepper. Then stir in the blue cheese.

Step Two – Prepare the lettuce by removing the browned end and cutting it into four wedges. 

Step Three – Top the wedges with the blue cheese dressing, tomatoes, onions, bacon bits, extra blue cheese, and pepper if desired.

What else can you add to the Wedge Salad?

This Wedge Salad is pretty basic, but you can add other toppings to make the salad bigger. Some toppings you may like are walnuts, almonds, croutons, or green onions. 

How to store leftovers:

Store leftover dressing in the refrigerator for one week in an air-tight container. I recommend only preparing enough of the veggies for however many salads you plan on making. Keep the leftover veggies in the refrigerator until you need them.

What is a Wedge Salad best served with?

A salad goes great with a lot of different dinners. Chicken, beef, and pork entrees are great with this Wedge Salad.

Baked Chicken Breast – This classic Baked Chicken Breast is one of our favorites. This chicken stays moist and is seasoned perfectly. It’s my go-to recipe when making chicken and it comes out perfect each time. Serve it with your favorite side dish!

Slow Cooker Pot Roast – One of my favorite recipes is a simple and juicy Slow Cooker Pot Roast. Loaded with veggies and full of flavor this recipe is a must try and one that will be on my menu again. 

Air Fryer Pork Chops – These Air Fryer Pork Chops come out juicy and flavorful. This is my favorite way to make pork chops, and it is also the easiest. Made with just the pork chops, a little oil and seasoning, these are going to be great!

Try some of my other favorite Salad Recipes:

Chef Salad – A Classic Chef Salad is a salad that can be served as an entree. It is a super popular lunch salad, that is hearty and loaded with veggies, meat and cheese and topped with a Homemade Ranch Dressing.

Broccoli Salad – The best Broccoli Salad! Broccoli, carrots, raisins and even bacon tossed in a simple homemade dressing. It will be great for your next summer BBQ! 

Italian Pasta Salad – This Italian Pasta Salad is an amazing replacement for a simple lunchtime Italian Sub. You will love this hearty lunch salad, and anyone seeing you eat this will be jealous!

If you tried any of my recipes, I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.

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