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 Time10mins
Cook Time10mins
Total Time20mins
Course: Salad
Cuisine: American
Keyword: Bacon, Blue Cheese, Salad, Wedge Salad
Servings: 4servings
Calories: 559kcal
Ingredients
For the blue cheese dressing:
¼cupsour cream
¼cupmayonnaise
2TBSPlemon juice
3TBSPwhole milk
2tsp.freshly ground black pepper
4oz.freshly crumbled blue cheese
For the iceberg wedge salad:
8strips of bacon
1head of iceberg lettucecut into 4 wedges
½cupdiced red onion
½pintcherry tomatoesdiced
4oz.freshly crumbled blue cheese
Fresh Parsley or chivesfor 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.