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A wedge of iceberg lettuce sits on a white plate covered with blue cheese dressing, onions, and tomatoes.
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5 from 1 vote

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


For the blue cheese dressing:

  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 2 tablespoon lemon juice
  • 3 tablespoon whole milk
  • 2 teaspoon 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


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.


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


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