Classic Blue Cheese Wedge Salad Recipe


For the Blue Cheese Dressing

  • 1 cup light sour cream
  • ½ cup mayonnaise
  • 3 tablespoons buttermilk
  • 3 teaspoons red wine vinegar
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon garlic salt
  • 1 ½ teaspoons freshly ground black pepper
  • 4 ounces blue cheese reserve a few chunks for garnish
  • 3 chives diced (reserve a few for garnish)

For the salad

  • 1 head iceberg lettuce cored
  • 4 strips bacon cooked, cooled and crumbled
  • 4 medium size tomatoes cut into wedges


  1. Add all of the dressing ingredients to a medium bowl and stir well to combine. Refrigerate for at least 30 minutes.
  2. 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 and add a few wedges of tomato on the side. Give one more sprinkle of freshly ground black pepper and serve.