Wedge Salad Recipe

Home » Soups, Salads, Sides, and Beverages » Wedge Salad

posted by Christy Denneyon May 4, 2013 (updated May 15, 2023) 11 comments »

Jump to Recipe

Wedge Salad – this is a classic salad recipe with a homemade blue cheese dressing, tomatoes, onions, and bacon. This salad is always a crowd pleaser!

The Wedge. Nope. I’m not talking about the shoe. Although I’m a big fan of those too.

Whenever I think of a wedge salad, I think of a fancy schmancy steakhouse restaurant where they’re usually served. And also where they charge upwards of $15 for their upscale wedge salads. I’m a sucker for them.

But guess what? You can easily make your own wedge salads at home.

I’m talking soeasy that I was a littleticked at myself for ever buying one of those salads.

You could definitely use store bought blue cheese dressing here too but I feel like the homemade version is a whole lot better. The original recipe calls for shallots which are less overpowering than a red onion.

I personally love onions. I could eat them like an apple so I opted to use the red onion I had on hand. I like the delicacy of the shallots and would use those if you’re scared of onions.

OTHER SALAD RECIPES:

Crunchy Pea Salad
Poppy Seed Fruit Salad
Grape and Feta Kale Salad
Fruit, Avocado, and Feta Salad
Frito Corn Salad
Broccoli Salad
Grape Salad

The Classic Wedge Salad

5 from 1 vote

PrintPinRate

Prep Time: 10 minutes mins

Ingredients

4 slices bacon, cooked and crumbled
1 large shallot, sliced into 1/8-inch-thick rings or a red onion
1/4 cup red wine vinegar
4 ounces blue cheese, crumbled (1 cup)
1/3 cup mayonnaise
1/4 cup sour cream
3 tablespoons milk
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 head iceberg lettuce, 9 ounces
12 ounces cherry or grape tomatoes, halved

Instructions

Combine shallot and vinegar in bowl and let sit for 20 minutes.
Using fork, remove shallot from vinegar; reserve shallot and 2 tablespoons vinegar. Whisk 3 ounces blue cheese (about 3/4 cup), mayonnaise, sour cream, milk, reserved vinegar, garlic, salt, and pepper together in bowl until combined.
Hold the head of iceberg lettuce with both hands, with the core pointed toward the counter. Hit the core end of the lettuce forcefully against the counter to loosen the core. Twist and pull the core out of the bottom of the head.
Cut it into 6 wedges. Start by cutting it in half and then each half into 3 equal wedges.
Arrange lettuce wedges on platter and top with dressing, reserved shallot, and tomatoes. Crumble bacon over top and sprinkle with remaining 1 ounce blue cheese. Serve.

Notes

Source: from Cook's Country

Cuisine: American

Course: Salad

Author: Christy Denney

All Recipes Salad Soups, Salads, Sides, and Beverages

originally published on May 4, 2013 (last updated May 15, 2023)

11 comments Leave a comment »

Wedge Salad Recipe - The Girl Who Ate Everything (4)

My Cookbook

100 of my favorite recipes! This is the family-friendly cookbook for anyone looking to plan quick-and-easy meals and wants a way to bring people together, feasting on food which can only be described as scrumptious.

Order Now

stay connected get new recipes via email:

11 comments on “Wedge Salad”

Wally — Thu, 12 Sep 2019 @ 16:54:04 EDT Reply
20 hours 10 mins for cook time? Maybe just 10 mins?
- Christy Denney — Thu, 12 Sep 2019 @ 22:15:53 EDT Reply
  Sorry. There’s a bug in the recipe card. I fixed it.
sally @ sallys baking addiction — Sun, 05 May 2013 @ 19:00:38 EDT Reply
Nothing beats a classic. I love good ole’ wedge salads with all that crispy iceberg. I haven’t had one in years though. I need to change that!
Mindy — Sat, 04 May 2013 @ 22:48:53 EDT Reply
Yum, yum, yum! We eat a ton of side salads, so this will be an easy one to add to our next menu.
Bree {Skinny Mommy} — Sat, 04 May 2013 @ 11:43:05 EDT Reply
The shoe and the salad= fabulous! 😉
Keri Lewis — Sat, 04 May 2013 @ 10:17:17 EDT Reply
Congrates to the SIL ? with the heart transplant! I pray all goes well!
- Christy {The Girl Who Ate Everything} — Sat, 04 May 2013 @ 22:33:31 EDT Reply
  Yes, She got a heart! Here’s her latest update if you haven’t heard:
  http://www.ksl.com/?nid=148&sid=25042732
Melissa from the Blue House — Sat, 04 May 2013 @ 10:10:06 EDT Reply
Oh YUM. I’m a huge lover of salad, and homemade dressing is a MUST. This looks delicious.
Tahny — Sat, 04 May 2013 @ 08:35:55 EDT Reply
Goodness that looks delicious! So crisp and refreshing! Making your own dressing is always so rewarding!
Shauna — Sat, 04 May 2013 @ 07:51:25 EDT Reply
Hi,
Love your blog!
Question: Do you wash the lettuce? If so, how?
Thanks!
- Christy {The Girl Who Ate Everything} — Sun, 05 May 2013 @ 20:55:13 EDT Reply
  Shauna,
  Great question!
  Hold the head of iceberg lettuce with both hands, with the core pointed toward the counter.
  Hit the core end of the lettuce forcefully against the counter to loosen the core.
  Twist and pull the core out of the bottom of the head.
  Hold the head of lettuce under running water until the water flows out of the outer leaves.
  Flip the lettuce so the excess water drains out of the core hole.

Wedge Salad Recipe - The Girl Who Ate Everything (2024)