The BEST Wedge Salad
This classic iceberg wedge salad recipe features iceberg lettuce, tomato, crumbled bacon, chives, and the creamiest homemade blue cheese dressing you've ever tasted.
Servings 54
Calories 256kcal
Ingredients
- For the Blue Cheese Dressing
- 1 cup light sour cream
- ½ cup mayonnaise
- 3 tablespoons buttermilk
- 3 teaspoons red wine vinegar
- 1 ½ teaspoon freshly ground black pepper
- 1 teaspoon Worcestershire sauce
- ¼ teaspoons garlic salt
- 4 ounces blue cheese (reserve a few chunks for garnish)
- 3 chives minced (reserve a few for garnish)
- For the Salad
- 1 head iceberg lettuce cored with limp outer leaves removed
- 4 strips bacon cooked, cooled and crumbled
- 2 cups cherry tomatoes cut in half or in wedges
- Kosher salt and freshly ground black pepper
Instructions
- Add all of the dressing ingredients to a medium bowl and whisk well to combine. Refrigerate for at least 20 minutes.
- Remove any limp outer leaves of the lettuce head and then cut in half, then cut each half into quartered wedges.
- Place each wedge on a plate, drizzle with the blue cheese dressing, top with a few crumbles of bacon, a sprinkling of chives and reserved blue cheese chunks with slices of tomatoes.
- Give one more sprinkle of freshly ground black pepper, and serve.