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    Home » Recipes » Salads » Iceberg Wedge Salad Recipe

    May 19, 2020 · Updated June 7, 2022

    Iceberg Wedge Salad Recipe

    5 from 3 votes
    1 Comment

    · by Amanda Gajdosik

    Jump to Recipe Print Recipe

    This post may contain affiliate links. This blog generates income via ads.

    This is the best iceberg wedge salad recipe you’ll ever find! Especially when topped with a homemade blue cheese dressing! It’s straight out of a 1980s steak house and absolutely delicious.

    A straight on picture of a serving of iceberg wedge salad on a white plate.

    I love a classic iceberg wedge salad recipe. The crunch, the cool, the crisp. The creamy homemade blue cheese dressing. I just can’t get enough. And once you make it, you won’t be able to either!

    A serving of iceberg wedge salad sits on a white plate next to a gray napkin and a glass of sparkling water.

    What is the “wedge” in an Iceberg Wedge Salad Recipe?

    To make a classic iceberg wedge salad you’ll need a wedge. Of salad. But how do you go about doing this? Simple!

    1. Grab a head of iceberg. That’s the traditional lettuce of a wedge salad. Tear off the first few outer leaves.
    2. Then, carefully remove the core of the lettuce. I like to do this by smacking the bottom of the core sharply against the counter’s edge to break it away from the rest of the head of lettuce.
    3. Rinse the lettuce head. Once the core is removed, rinse the iceberg head and place it in a drying rack to drain a bit.
    4. Finally, cut the head of lettuce into four equal parts. Place the bottom of the head (where the core was removed) on a cutting board and cut from the top straight down. Rotate the knife 90 degrees and make another cut straight down. Voila! Four equal wedges of lettuce just waiting to become the best wedge salad ever.

    What goes on a wedge salad?

    After the base of iceberg has been laid down it gets topped with:

    • Bacon
    • Tomatoes (I like to dice cherry tomatoes)
    • Red Onions (also diced)
    • Blue Cheese Crumbles
    • Blue Cheese Dressing (that we’re gonna make ourselves!)
    • I like to garnish with fresh parsley or chives too!
    Ingredients for homemade blue cheese dressing sit in clear glass bowls on a silver tray.

    How to make homemade blue cheese dressing

    1. Mix together the sour cream and mayo. Y’all know I love Duke’s.
    2. Add in the milk and the lemon juice. If it’s from a bottle I won’t judge you.
    3. Mix in the freshly ground black pepper and blue cheese.
    4. Chill until ready to use! I like to do this a few hours ahead, if possible.
    Combine ingredients.
    Stir until smooth.
    Add the blue and pepper cheese.
    Mix to combine.

    I love to serve this iceberg wedge salad alongside a lovely steak. Or make a double recipe to take to a family get together. Sometimes, I’ll add extra crumbled up bacon and make an entire meal out of it. Any way you slice it, this iceberg wedge salad recipe is one for the books!

    Two pieces of iceberg wedge salad sit on white plates on a white background with grey napkins. There are glasses of sparkling water on the side.
    A white banner with black lettering and stars asking readers to leave a recipe rating or comment.
    A wedge of iceberg lettuce sits on a white plate covered with blue cheese dressing, onions, and tomatoes.
    Print Recipe
    5 from 3 votes

    Classic Iceberg Wedge Salad

    This is the best recipe for a classic Iceberg Wedge Salad! It's loaded with homemade blue cheese dressing, crumbled bacon, and delicious veggies!
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Salad
    Cuisine: American
    Keyword: Bacon, Blue Cheese, Salad, Wedge Salad
    Servings: 4 servings
    Calories: 559kcal
    Author: Amanda Gajdosik

    Ingredients

    For the blue cheese dressing:

    • ¼ cup sour cream
    • ¼ cup mayonnaise
    • 2 tablespoon lemon juice
    • 3 tablespoon whole milk
    • 2 tsp. freshly ground black pepper
    • 4 oz. freshly crumbled blue cheese

    For the iceberg wedge salad:

    • 8 strips of bacon
    • 1 head of iceberg lettuce cut into 4 wedges
    • ½ cup diced red onion
    • ½ pint cherry tomatoes diced
    • 4 oz. freshly crumbled blue cheese
    • Fresh Parsley or chives for serving, if desired

    Instructions

    For the blue cheese dressing:

    • Whisk together the sour cream and mayo. Stir in the lemon juice and milk. Finally, stir in the black pepper and blue cheese. Place dressing in fridge for at least 30 minutes, or until ready to use.

    For the iceberg wedge salad:

    • Cook the bacon strips until crisp and remove to a paper towel lined plate to drain. Crumble when cool enough to touch and set aside.
    • Place ¼ of the iceberg lettuce on a plate and pour a few tablespoons of blue cheese dressing over the wedge. Top with crumbled bacon, red onions, tomatoes, and blue cheese. If using, sprinkle parsley or scallions over the top. Serve salads immediately.

    Notes

    *Homemade blue cheese dressing will keep in a jar in the fridge for up to seven days.

    Nutrition

    Serving: 1g | Calories: 559kcal | Carbohydrates: 13g | Protein: 21g | Fat: 48g | Saturated Fat: 20g | Cholesterol: 86mg | Sodium: 1209mg | Potassium: 648mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1536IU | Vitamin C: 22mg | Calcium: 374mg | Iron: 2mg

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    Amanda, a food photographer and recipe developer, leans against a kitchen counter. She is smiling and holding a camera. She wears a white shirt and black jeans.

    Hi! I'm Amanda, and I believe in good food for good people. I hope you enjoy the homemade recipes you'll find on my site.

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