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Wedge Salad

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This iceberg Wedge Salad Recipe is going to be your summer go-to. The classic Wedge Salad is easy to make with tons of yummy toppings and a homemade blue cheese dressing for a refreshing and light, yet filling meal. 

Wedge Salad

I am READY for the summer – warm weather, cook-outs, refreshing cocktails (try my Tequila Sunrise!), and, of course, summer food! Any home-cooked no-bake dessert or side dish summer salad will just get me right in the mood for one of my favorite times of the year. And this Wedge Salad did just that!

Loaded with boiled eggs, crispy onions, bacon, and blue cheese crumbles, this thing can fill you up while still being light and delicious.

Wedge Salad

Try my Cucumber Tomato Salad with Bacon for another simple salad to get you in the mood for summer!

Wedge Salad

What is a Wedge Salad?

A Wedge Salad gets its name because it is made from a wedge of iceberg lettuce. Traditionally, Wedge Salad Recipes are made with blue cheese dressing, bacon, and blue cheese crumbles. This simple recipe is amazing because it is completely full proof – just place a wedge on a plate and top with all ingredients!

Wedge Salad

What do I need to get started?

  • Head of iceberg lettuce, cut into wedges.
  • Blue cheese dressing. You can use your favorite store-bought brand, but I love my homemade dressing, usually made with mayo, sour cream, lemon juice, and blue cheese.
  • Blue cheese crumbles – to amp up that blue cheese flavor.
  • Cooked crumbled bacon.
  • Cherry tomatoes.
  • Onion. I use pickled red onions.
  • Hard-boiled eggs.
  • Chopped red beets.
  • Fried Onions – I used French’s Crispy Fried Onions.
  • Balsamic glaze.

How to make a classic Wedge Salad Recipe

Do all prep – cook the bacon and place it on a paper towel lined plate. Hard boil eggs, then remove the shell and halve. If using, pickle the red onions. Chop all other ingredients and prepare homemade blue cheese dressing. 

Start by preparing the lettuce. Remove the outer leaves and then wash. Cut the head in half. Cut those halves in half and remove the stem. 

At this point, I advise washing each wedge again – this ensures each layer is clean.

Place a wedge of iceberg lettuce on a plate and top with blue cheese dressing and blue cheese crumbles. 

Wedge Salad

Top wedge salad with all remaining ingredients, to your own preference. Serve cold.

wedge salad

Storage and Make Ahead

Individual toppings and iceberg can be stored in the fridge in an airtight container, or a small bowl wrapped tightly in plastic wrap for 3-5 days. I do not recommend pouring on the dressing until you are certain you’re ready to serve.

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Recipe Variations

You can swap out any toppings here for something you love! 

  • Don’t like blue cheese? While it would no longer be a traditional wedge salad, you can swap out the blue cheese dressing for your favorite salad dressing and simply don’t add the blue cheese crumbles.

wedge salad
  • To add more flavor, feel free to add some freshly cracked black pepper.
  • This recipe is completely loaded with absolutely everything I thought would make this salad delicious – feel free to take out any ingredients you don’t like!
  • Top with freshly shredded cheese of your choice for extra flavor.
wedge salad pin

Tips and Tricks

* Make sure to serve with a table knife for easy cutting.
* If serving to kids, cut up the wedge for them and serve with their toppings in a bowl.
* If you want protein, add some grilled chicken.

Wedge Salad

Wedge Salad

Prep Time: 15 minutes
Total Time: 15 minutes

This iceberg Wedge Salad Recipe is going to be your summer go-to. The classic Wedge Salad is easy to make with tons of yummy toppings and a homemade blue cheese dressing for a refreshing and light, yet filling meal.

Ingredients

  • 1 Head Iceberg Lettuce
  • 1 Cup Homemade Blue Cheese Dressing, or Store Bought
  • ½ Cup Blue Cheese Crumbles
  • 6 Slices Cooked Bacon, Chopped
  • 1 Cup Cherry Tomatoes, Halved
  • 3 Hard Boiled Eggs, Quartered
  • 1 Cup Red Beets, Chopped
  • ½ Cup Pickled Red Onions, or Chopped Raw Red Onion
  • 1 Cup French's Crispy Fried Onions
  • 4 Tablespoons Balsamic Glaze

Instructions

    Prepare the lettuce by removing the outer leaves and cutting the head in half. Cut those halves in half and remove the stems.

    Plate the lettuce quarters and top with the blue cheese dressing, blue cheese crumbles, chopped bacon, cherry tomatoes, hard-boiled eggs, chopped beets, red onion, crispy onions, and then drizzle with the balsamic glaze. Serve cold and enjoy.

Notes

All toppings can be switched out according to your taste.

Wash the iceberg after cutting if needed, this allows it to clean in between all layers.

Any unused toppings and iceberg can be stored in the refrigerator for 3-5 days by storing in airtight containers and wrapping the iceberg with plastic wrap.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 691Total Fat: 51gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 36gCholesterol: 189mgSodium: 1153mgCarbohydrates: 38gFiber: 5gSugar: 22gProtein: 19g

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