Description
This classic Wedge Salad features crisp iceberg lettuce quarters dressed with creamy bleu cheese dressing, diced cherry tomatoes, finely chopped red onion, crispy bacon crumbles, shredded cheddar cheese, and optional crumbled bleu cheese for extra tang. It’s a refreshing and simple salad perfect as a starter or light meal.
Ingredients
Scale
Salad
- 1 head iceberg lettuce
- ½ cup cherry tomatoes, diced
- 1 small red onion, finely diced
- 8 strips bacon, cooked and crumbled
- ¾ cup cheddar cheese, shredded
- ½ cup crumbled bleu cheese (optional)
Dressing
- ½ cup bleu cheese dressing (see notes for homemade recipe)
Instructions
- Cut the Lettuce: Slice the head of iceberg lettuce in half, then cut each half into two quarters, resulting in four wedges for individual servings.
- Clean the Lettuce: Dilute fruit and vegetable wash as directed, submerge the lettuce wedges for a few seconds to remove any dirt, then rinse thoroughly with cold water. Pat dry gently with paper towels to remove excess moisture.
- Assemble the Salad: Place each wedge on a plate with the rounded side down. Drizzle generously with bleu cheese dressing, then scatter diced cherry tomatoes, finely diced red onion, crumbled bacon, shredded cheddar, and optional crumbled bleu cheese on top.
- Serve: Serve immediately for best texture and flavor. Alternatively, chill the assembled salads in the refrigerator for up to 30 minutes before serving to enhance crispness and meld flavors.
Notes
- For a homemade bleu cheese dressing, combine bleu cheese crumbles, mayonnaise, sour cream, lemon juice, garlic powder, salt, and pepper to taste.
- Ensure the bacon is cooked crispy for a nice contrasting texture in the salad.
- This salad is best served fresh but can be chilled up to 30 minutes if preferred.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: Wedge Salad, iceberg lettuce salad, bleu cheese dressing, bacon salad, classic American salad, easy salad recipe
