Wedge Salad Recipe
This easy Wedge Salad recipe is a classic steakhouse favorite made with crisp iceberg, creamy blue cheese dressing, and all the best toppings.
Servings: 4 servings (1 wedge each)
Calories: 183kcal
Ingredients
- 1 head iceberg lettuce quartered, $2.28
- ½ cup blue cheese dressing 2-3 Tbsp of dressing per wedge, $0.59*
- 1 cup grape tomatoes halved, $2.78
- ¼ cup walnuts chopped, $0.84
- 8 strips cooked bacon crumbled, $2.14**
- ¼ cup red onion diced, $0.26
- 1 Tbsp fresh parsley $0.08
- salt to taste, $0.03
- black pepper to taste, (freshly cracked) $0.05
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!
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Notes
*My homemade blue cheese dressing gives this salad the freshest, tangiest flavor, and you can control the texture by whisking in a little more mayo or sour cream. Store-bought blue cheese dressing absolutely works when you need the shortcut, but it's usually thicker, sweeter, or more heavily seasoned, so I recommend starting with a little less and adding more as needed.
**Cooking your own bacon at home usually works out the most cost-effective over buying pre-cooked slices. I recommend using the oven or an air-fryer for extra crispy bacon that's easy to crumble.
Nutrition
Serving: 1wedge | Calories: 183kcal | Carbohydrates: 9g | Protein: 10g | Fat: 13g | Sodium: 573mg | Fiber: 3g