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Classic wedge salad on a white plate with a gold fork in the background.
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5 from 1 vote

Classic Steakhouse Wedge Salad with Blue Cheese

A classic wedge salad of quartered iceberg lettuce loaded with crispy bacon, cherry tomatoes, chives and homemade blue cheese dressing.
Prep Time30 minutes
Cook Time0 minutes
0 minutes
Total Time30 minutes
Course: Appetizer, Appetizers, Salad, Salads, Side Dish, Side Dishes
Cuisine: American
Servings: 4
Calories: 180kcal
Author: Jessica Lawson

Ingredients

  • 1 head iceberg lettuce
  • 6 slices cooked crispy bacon crumbled
  • 1 cup halved cherry or grape tomatoes
  • 6 tablespoons blue cheese crumbles
  • 2 tablespoons chopped chives
  • 1 cup blue cheese dressing plus more on the side

Instructions

  • Remove the outer wilted leaves from the head of lettuce. Use a sharp chefs knife to slice it lengthwise through the core into quarters. Trim off the tough core from each iceberg wedge. Rinse in cold water, being sure to keep the wedges intact, and let dry completely in a strainer or on a kitchen towel.
  • While the lettuce is drying, prep the rest of the ingredients.
  • Place iceberg wedges on a large serving platter or individual dishes. Spoon blue cheese dressing over wedges. Top each one evenly with tomatoes, crumbled bacon and chives.
  • Serve immediately with extra blue cheese dressing on the side.

Notes

Salad components can be made ahead of time and stored in airtight containers in the refrigerator up to a day ahead of time.
Once assembled the salad should be enjoyed immediately. Leftovers will not keep well.

Nutrition

Calories: 180kcal | Carbohydrates: 8g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 20mg | Sodium: 915mg | Potassium: 365mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1010IU | Vitamin C: 13mg | Calcium: 141mg | Iron: 1mg