Wedge Salad with Blue Cheese Dressing always seems to pop into my mind on sweltering days when I’m craving something crunchy and cool but not shy about big flavor. You ever wander into a steakhouse, order one of those giant wedge salads, and wonder why yours at home just never hits the same way? Same. Been there. Actually, it’s not that tough to nail the five-star restaurant magic in your own kitchen (seriously!). If you love simple assembly and hate fussy prep, you’ll love this nearly no-cook joy—especially as your sidekick to something yummy like a Loaded Bagel with Cream Cheese and Lox for brunch or lunch. 
Ask an irresistible, sweet-tooth question
Before we dig into this wedge of deliciousness, can I just ask—do you ever get hit with that sweet-tooth itch while eating something totally savory? I mean, I do. Sometimes I find myself munching away on this wedge salad with blue cheese and suddenly daydreaming of cherry cheesecake jar desserts. Anyone else? Kinda wild, right? There’s a certain craving crossover in all of us. I think it’s what makes a simple, salty-creamy salad so addictive. I know, my brain is weirdly wired for flavor.
Why You’ll Love This Recipe
Let’s be real. Salad is not always people’s first pick but this one brings a little drama to the table (in a good way). It’s super easy. Hardly any actual cooking—unless you count frying bacon as cooking, which I do, but not in a scary way. You’ve got crunchy iceberg, bold blue cheese, fresh tomatoes, and smoky bacon. Salty, creamy, crisp, zingy. And that homemade blue cheese dressing! Once you try it, the bottle stuff will just taste…sad (maybe not undrinkable, but close). Plus, it looks fancy even though you almost can’t mess it up. Dangerously impressive for last minute guests.
Ingredients
Here’s the good part, you don’t need a shopping list a mile long. The best wedge salad with blue cheese really leans into simple stuff you probably recognize. One whole iceberg lettuce—that’s your big “wedge.” Cherry tomatoes for juiciness. Crispy bacon, obviously. Some sliced red onion (unless you’re in the onion haters club, which is valid). Blue cheese, crumbled. And, for that killer dressing, just grab some mayo, sour cream, a tablespoon or two of buttermilk if you’re feeling fancy, lemon juice, and a few seasonings. Remember what I said—simple wins here.
Timing
It’s basically a blink-and-you-miss-it recipe, which I’m all about. Start to finish, this whole thing takes 15 to 20 minutes. Maybe even shorter if you can multitask or you skip the bacon. Most of that time is just crisping your bacon (unless you love the pre-cooked kind). Chopping stuff up is five minutes, tops. The dressing? Toss the ingredients together, mash with a fork, and done. No marathon session standing over a stove.
Step-by-Step
Okay, let’s do this:
First, cook your bacon until you get that “student on a snack break” level of crispy. Drain it. Set aside and try not to eat too much while waiting.
Carve your iceberg into chunky quarters—don’t fuss, just make big triangles. If it falls apart, that’s fine, it’ll still taste like victory.
Arrange each wedge on a plate (they’ll look dramatic, towering, kind of amusing honestly).
Slice cherry tomatoes in half, toss them and the sliced onion over the top, sprinkle the bacon bits, and hit it all with blue cheese crumbles.
Now, for the real hero: drizzle that homemade blue cheese dressing all over. Heaps or light—up to you.
That’s it. If you want to go wild, add a bit of black pepper. Family secret, maybe.
Nutritional Information
Salads like this aren’t for calorie counters in the strict sense, but they’re not a total faceplant into heavy stuff either. Iceberg lettuce is all water, so you start light. The richness? That’s the bacon, blue cheese, and dressing sneaking in, but you get a bunch of protein and good fat. Tomato and onion bring some vitamin C for balance. I’d say this is your “treat yourself, I still kind of care” salad, nutritional-wise. Pair with something even lighter like a breakfast flatbread with veggies if you’re aiming for a wholesome combo.
Healthier Alternatives
You want to switch stuff up? No judging. Use turkey bacon if regular bacon scares you, or skip it completely (it still rocks). Swap sour cream for plain low-fat yogurt in the dressing. You can go full Greek yogurt if you want. Use reduced-fat blue cheese if dairy is your arch-nemesis. Skip mayo? Try a little olive oil instead. The flavor isn’t identical but honestly, it’ll still be great. Pro tip: Add diced avocado for creaminess if blue cheese isn’t your thing. Keeps it interesting.
Serving Suggestions
- Serve this wedge salad with blue cheese as a giant, dramatic starter before steak or grilled chicken.
- Make it a meal by tossing grilled shrimp or rotisserie chicken on top.
- Want to go picnic-style? Halve the wedges again for easy grab-and-go servings (kids love that).
- For crunchy fans, toss some homemade croutons right on top.
Common Mistakes
First, don’t use wilted lettuce. I did that once—felt like biting into a cold, sad towel. Not recommended. Second, drown the salad in dressing if you want, but at least taste before you go all in. That blue cheese is powerful. Another one: don’t skimp on bacon. People will notice (I totally do). Finally, resist the urge to chop the lettuce too small. The whole charm is the wedge—the name doesn’t lie.
Storing Tips
Salad doesn’t really “keep” like a soup, but you can plan ahead. Keep your lettuce wedges uncut in a sealed bag in the fridge, staying crisp for days. Save the prepped toppings in containers and assemble right before eating. Dressing stays good in a jar in your fridge for up to four days. Don’t dress the whole salad unless you’re eating it right away—it’ll get soggy fast. Trust me, that’s not the crunch you want.
FAQs
Can I make this ahead of time?
Totally—just keep everything separate and toss together just before serving.
What lettuce works best?
Iceberg wins for the true crunch and wedge shape, but romaine works in a pinch. It just won’t have that “restaurant wedge” vibe.
Can I use store-bought dressing?
Sure, but…homemade really wakes it up. Takes, like, 2 minutes, trust me.
What’s the best bacon—thin or thick?
Either one, honestly. Just cook until crisp, then crumble.
Is this gluten-free?
All by itself, yes! Unless you toss croutons on top (which I highly recommend, but you do you).
Salad That’ll Make Your Friends Jealous
So, that’s the scoop. Wedge salad with blue cheese is crazy easy, wildly impressive, and just the thing to perk up your lunch menu or show off at your next BBQ. Grab some lettuce, fry that bacon, mix—even shake—up a jar of dressing, pile it all together, and you’re golden. If you want even more salad inspiration, check out this classic iceberg wedge salad with homemade dressing or another spin on tradition at Tastes Better From Scratch. Go give it a whirl, then pat yourself on the back—you just leveled up your salad game at home. 
Wedge Salad with Blue Cheese Dressing
Ingredients
For the Salad
- 1 whole Iceberg lettuce Cut into wedges
- 1 cup Cherry tomatoes Halved
- 4 strips Bacon Cooked until crispy and crumbled
- 1/2 cup Red onion Sliced
- 1/2 cup Blue cheese Crumbled
For the Dressing
- 1/4 cup Mayonnaise
- 1/4 cup Sour cream
- 1-2 tablespoons Buttermilk Optional, for a thinner dressing
- 1 tablespoon Lemon juice
- to taste Salt and pepper
Instructions
Preparation
- Cook the bacon in a pan until crispy, then drain and set aside.
- Cut the iceberg lettuce into chunky wedges.
- Arrange the wedges on plates.
- Halve the cherry tomatoes and sprinkle them, the sliced onion, and crumbled bacon over the wedges.
- Sprinkle the blue cheese over the salad.
- Drizzle the homemade blue cheese dressing over the salad.
