Classic Wedge Salad with Creamy Blue Cheese Dressing

Crisp, refreshing, and indulgent, this Classic Wedge Salad combines crunchy lettuce, smoky bacon, juicy tomatoes, and tangy blue cheese dressing—steakhouse flavor made easy at home.

No ratings yet

Print Pin

Course: Salad

Cuisine: American

Keyword: backyard barbecue, gluten-free salad dressing, holiday side dishes, low carb recipe, steakhouse recipe, summer entertaining

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Calories: 447kcal

Author: Jennifer Locklin

Equipment

Shop the exact tools and ingredients I use for this recipe

View My Amazon Kitchen

Ingredients

For the Salad:

1 head iceberg lettuce
1 pound thick-cut bacon diced
1 ½ cups cherry tomatoes halved
¼ cup chives chopped (or green onions)
4 ounces Point Reyes blue cheese crumbled (for garnish)

For the Blue Cheese Dressing:

1 ½ cups mayonnaise
1 ½ cups buttermilk
3 teaspoons red wine vinegar
1 teaspoon Worcestershire sauce
½ teaspoon mustard powder
1 clove garlic minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 ounces Point Reyes blue cheese crumbled
2 tablespoons fresh chives finely chopped

Get Recipe Ingredients

Instructions

Prepare the Blue Cheese Dressing

In a medium bowl, whisk together mayonnaise, buttermilk, vinegar, and Worcestershire sauce until smooth.
Stir in mustard powder, minced garlic, salt, pepper, crumbled blue cheese, and chopped chives.
Cover and refrigerate for at least 30 minutes to let the flavors meld. (For the best taste, allow it to chill for 24 hours.)

Cook the Bacon

Dice the bacon into small pieces.
In a skillet over medium heat, cook the bacon until crispy.
Transfer cooked bacon to a plate lined with paper towels to drain excess grease.

Prepare the Lettuce

Wash with cool water and remove the outer leaves from the iceberg lettuce and discard.
Cut out the core and discard it.
Slice the head in half, then cut each half into 2 or 4 wedges, depending on its size.

Assemble the Salad

Arrange each lettuce wedge on individual plates or a large serving platter.
Spoon a generous amount of blue cheese dressing over each wedge.
Sprinkle crispy bacon, halved cherry tomatoes, chopped chives, and extra blue cheese crumbles on top.
Season with freshly ground black pepper to taste.

Notes

Ingredient Substitutions:

Blue Cheese Alternative: Swap Point Reyes blue cheese for Gorgonzola, Roquefort, or Stilton.
Bacon Substitute: Use turkey bacon or crispy pancetta for a different flavor.
Dairy-Free Option: Replace buttermilk with unsweetened almond or oat milk mixed with a teaspoon of lemon juice; use dairy-free mayo.

Make-Ahead Tips:

The blue cheese dressing can be made up to 5 days in advance and stored in an airtight container in the fridge.
Cooked bacon can be prepared a day ahead and stored in the fridge until ready to use.

Nutrition

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.