Classic Wedge Salad
Classic wedge salad gets a creamy, smoky upgrade with crisp bacon, tangy blue cheese crumbles, and chilled iceberg lettuce drizzled in homemade dressing. Crunchy, cool, and awesomely retro, it’s the showstopper side you never knew you needed.
4
salads
Ingredients
Dressing
- 1/2 cup (120 g) sour cream
- 1/4 cup (60 g) mayonnaise
- 1/4 cup (60 ml) buttermilk (or regular milk + splash lemon juice)
- 1 tbsp (15 ml) red wine vinegar
- 1 tsp (5 ml) Worcestershire sauce
- 1/2 tsp (2 g) garlic powder
- 1/2 tsp (3 g) salt or to taste
- 1/4 tsp (1 g) freshly ground black pepper or to taste
- 1/2 cup (60 g) blue cheese crumbled (plus more for topping)
Salad
- 1 head iceberg lettuce cold and crisp
- 6 slices bacon cooked crispy, crumbled
- 1 cup (150 g) cherry tomatoes halved
- 1/4 small red onion thinly sliced
- 2 tbsp (6 g) fresh chives finely chopped
Equipment
- Mixing bowl
- Whisk
- Skillet
- Knife
- Cutting board
Instructions
- Make the dressing: In a medium bowl, whisk together the sour cream, mayonnaise, buttermilk, red wine vinegar, Worcestershire sauce, garlic powder, salt, and pepper until smooth. Fold in the blue cheese crumbles. Cover and refrigerate for at least 30 minutes for the flavors to meld.
- Fry the bacon: Lay bacon slices in a cold skillet and cook over medium heat until crispy, turning as needed. Transfer to a paper towel-lined plate to drain, then crumble when cooled.
- Prep the lettuce: Discard any wilted outer leaves. Cut the iceberg in half, then into quarters (for four wedges), keeping the core intact to hold shape. Rinse wedges gently under cold water, letting water flow between leaves. Drain upside down on paper towels.
- Assemble the salad: Place each lettuce wedge on a plate. Top generously with the chilled dressing, then sprinkle bacon, cherry tomatoes, and red onion evenly over the top.
- Finish: Garnish with extra blue cheese crumbles and fresh chopped chives. Serve immediately.
Notes
For a lighter version, swap sour cream for Greek yogurt and use light mayo. The dressing can be made up to 5 days ahead. Store salad components separately and assemble only before serving for the best crunch.
Nutrition
Calories: 350kcal | Carbohydrates: 9g | Protein: 10g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 870mg | Potassium: 325mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1100IU | Vitamin C: 10mg | Calcium: 120mg | Iron: 1mg