This classic iceberg wedge salad recipe features iceberg lettuce, tomato, crumbled bacon, chives, and the creamiest homemade blue cheese dressing you've ever tasted.
Course Salad
Cuisine American
Keyword wedge salad
Prep Time 10 minutesminutes
Chill Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 8
Calories 256kcal
Ingredients
For the Blue Cheese Dressing
1cuplight sour cream
½cupmayonnaise
3tablespoonsbuttermilk
3teaspoonsred wine vinegar
1 ½teaspoonfreshly ground black pepper
1teaspoonWorcestershire sauce
¼ teaspoonsgarlic salt
4ouncesblue cheese, (reserve a few chunks for garnish)
3chives, minced (reserve a few for garnish)
For the Salad
1headiceberg lettuce, cored with limp outer leaves removed
4stripsbacon, cooked, cooled and crumbled
2cupscherry 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.