There’s nothing I hate more than ordering a Wedge Salad at a nice restaurant because I KNOW how inexpensive and easy it is to make at home! You might suggest, “Just don’t order it at a restaurant and make it at home, Jess,” but I have to confess that every time I see a wedge on any menu, I NEED IT. Wedge salads never disappoint; they’re cold, crunchy, and oh-so-hydrating. The flavor balance of the fresh ingredients with the ultra-rich and creamy blue cheese dressing and crispy bacon is the stuff dreams are made of.
All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.
Easy Recipe for Wedge Salad
If you’ve been avoiding restaurants to save money like me lately, you don’t have to go without good food—this wedge salad is perfection, and it’s super easy to make at home. It’s got all the nostalgic charm of a classic American steakhouse salad but without the steakhouse price tag. I love serving it as a crisp starter before a cozy dinner, but it’s hearty enough to shine as a side, too. Each salad wedge is topped with juicy grape tomatoes, crunchy walnuts, crispy bacon, red onion, and a sprinkle of fresh parsley. And, of course, I can’t forget the rich, tangy homemade blue cheese dressing—it ties everything together in the most delicious way. My recipe serves 4, but it also makes great leftovers.
Wedge Salad Recipe
Servings 4 servings (1 wedge each)Ingredients
- 1 head iceberg lettuce, quartered ($1.84)
- ½ cup blue cheese dressing (2-3 Tbsp of dressing per wedge) ($0.59)
- 1 cup halved grape tomatoes ($1.76)
- ¼ cup walnuts, chopped ($0.84)
- 8 strips cooked bacon, crumbled* ($2.12)
- ¼ cup red onion, diced ($0.26)
- 1 Tbsp fresh parsley ($0.08)
- Salt and pepper, to taste ($0.08)
Instructions
- Remove any wilted leaves from the outer layer of iceberg lettuce. Trim the brown end of the stem off, being careful to not trim too much or your wedge won’t hold together. Quarter the head of lettuce.
- Top with the salad dressing first, followed by all other toppings divided equally between each wedge of lettuce. Add a sprinkle of salt and a few cranks of pepper to taste, and serve!
See how we calculate recipe costs here.
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Wedge Salad step-by-step photos
Gather all of your ingredients: You can cook your bacon in any way you like before starting (or buy it ready-cooked), but I usually use the air fryer to cook bacon for quick dishes like this.
Quarter the lettuce: Discard of any wilted leaves from the outer layer of your iceberg lettuce. Very carefully slice the brown, tougher end on the stem off (don’t cut all the stem off, though! It helps to hold the wedges together). Slice the iceberg lettuce in half from top to stem, then cut each half in half again to make four wedges.
Top the wedges: Drizzle the blue cheese dressing over each wedge, then equally divide the remaining toppings (1 cup halved grape tomatoes, ¼ cup chopped walnuts, 8 strips cooked and crumbled bacon, ¼ cup diced red onion, and 1 Tbsp fresh parsley) over the top. Finish with some salt and black pepper to taste, and enjoy!
More Topping Ideas
Everything I’ve included in this recipe is the makings of a classic wedge salad, but you can add any other toppings you love, too! This easy recipe is a great way to use up any salad odds and ends in your fridge. Just sprinkle them on top, and enjoy!
- Diced avocado
- Extra blue cheese crumbles
- Three bean salad
- Dried fruit (I think dried cranberries would be delicious with the blue cheese dressing)
- Cucumber
- Fried onions or quick-pickled red onions in place of the raw onions
- Crispy breadcrumbs
- Homemade croutons (go for smaller-sized ones!)
- Fresh chives or basil
- Scallions
- Switch the blue cheese dressing for homemade ranch, a light vinaigrette, or a creamy Caesar sauce
Serving Suggestions
This iceberg wedge salad is super versatile and pairs well with just about any grilled vegetables or meat, like my BBQ grilled chicken. I also think it would be great served alongside my one pan salmon dinner or as a crisp counterbalance to rich pasta dishes like spaghetti aglio e olio. Or, for that classic flavor combo of buffalo sauce and blue cheese dressing, add our slow-cooked buffalo chicken to a sandwich and serve this salad on the side.
Storage Instructions
If you’ve got leftovers, you’re in luck—the components in this lettuce wedge salad hold up surprisingly well! Store the lettuce wedges and toppings separately in the fridge for up to 3-4 days. However, fresh ingredients like lettuce and tomatoes can last longer if left whole and sliced just before serving. I like to keep the dressing in a bottle or container so it stays fresh and doesn’t make the lettuce soggy. When you’re ready to enjoy, just give the dressing a shake, drizzle it over the wedges, and add the toppings.
