Jump to Recipe This classic wedge salad made with iceberg lettuce is crisp and full of tasty ingredients like blue cheese, bacon, and tomatoes! No basic side salad can compare to a huge wedge of fresh lettuce loaded with delicious toppings! Plus this tasty wedge side salad is super easy to throw together! Easy Wedge Salad A wedge salad is the perfect way to start a steak dinner or BBQ, but it also makes a great lunch on its own! The balance of flavors between the creamy blue cheese dressing, tangy tomatoes, and crisp, salty bacon is always a treat! There’s something about seeing a huge chunk of fully loaded iceberg lettuce on the plate that makes it look more special than your usual salad, but maybe that’s just me. The great thing is, you don’t ever need an occasion or excuse to enjoy a crisp and refreshing wedge salad! A huge wedge of iceberg lettuce with all the classic toppings! This tantalizing salad is quick to make and fun to serve as an easy side dish!

Jump to:Easy Wedge Salad 🥘 Ingredients 🔪 Step-By-Step Instructions 💭 Angela’s Tips & Recipe Notes 😋 More Cheap Easy Side Dishes! 📋 Recipe

🥘 Ingredients A classic wedge salad is made with blue cheese, but it is known to be a more divisive dressing. If you aren’t a blue cheese fan, it would still taste amazing with ranch or Caesar and any other crumbled or shredded cheese! Iceberg Lettuce - 1 head of fresh iceberg lettuceBacon - 4 slices cooked and crumbled.Cherry Tomatoes - 1 cup of diced cherry tomatoes. Chives - 1 tablespoon diced chives.Blue Cheese Dressing - 1 cup of blue cheese salad dressing.Blue Cheese Crumbles - ¼ cup of crumbled blue cheese. Make your wedge fully loaded! Add more of your favorite salad toppings including croutons or cheese crisps, sliced radishes, fresh green onions, sunflower seeds or pepitas, the list goes on! Be sure to see the recipe card below for ingredients, amounts & instructions! 🔪 Step-By-Step Instructions This fuss-free iceberg lettuce wedge salad recipe is hard to mess up. You just need a cutting board, knife, measuring cups, and a few plates for serving! Prep. Before quartering your head of lettuce, peel the outer 2-3 layers off (or more until you get to nice, firm, fresh leaves). Then, hit the butt of the stem onto the counter or a hard working surface. You should be able to pull the core out, then cut the lettuce into quarters.Add toppings. Put each of the 4 wedges on a plate and divide the 1 cup of blue cheese dressing evenly between them, drizzling it over the top. Then sprinkle each wedge with the 4 slices of crumbled or chopped crisp bacon, 1 cup of diced cherry tomatoes, 1 tablespoon of fresh chives, and ¼ cup of blue cheese crumbles.Enjoy. Serve the salads cold right away. A fresh wedge salad can be a tasty part of any meal! They are particularly delicious before enjoying a hearty pan seared ribeye steak, country style pork ribs, or any meaty main course. Enjoy!

💭 Angela’s Tips & Recipe Notes The smaller you dice the toppings, the more they will stay on top of the lettuce wedge.You can prepare the toppings up to 24 hours in advance and keep them in the fridge to save on time!Storing: If you have leftovers you can refrigerate them, though the salad is best when first made because the tomatoes tend to become watery after sitting. Place it in an airtight container and enjoy within 24-48 hours. 😋 More Cheap Easy Side Dishes! Caprese SaladPolentaOven Garlic BreadCurry Roasted PotatoesMicrowave Mac and CheeseTomatoes and Rice

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 7 reviews

Wedge Salad

This classic wedge salad made with iceberg lettuce is crisp and full of tasty ingredients like blue cheese, bacon, and tomatoes! No basic side salad can compare to a huge wedge of fresh lettuce loaded with delicious toppings! Plus this tasty wedge side salad is super easy to throw together!

Author | Angela

Servings: 4 servings Calories: 208kcal Prep 15 minutes Total Time 15 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 1 head iceberg lettuce▢ 4 slices bacon (cooked and crumbled)▢ 1 cup cherry tomatoes (diced)▢ 1 tablespoon chives (diced)▢ 1 cup blue cheese dressing▢ ¼ cup blue cheese crumbles

InstructionsPrepare your lettuce by peeling off the outer 2-3 layers of leaves (or more until you get to nice, firm, fresh leaves). Then, hit the butt of the stem onto your counter or a hard working surface. Pull out the core and quarter the lettuce.1 head iceberg lettucePlate each of the wedges and top them with the blue cheese dressing, chopped crisp bacon, diced cherry tomatoes, chives, and blue cheese crumbles.4 slices bacon, 1 cup cherry tomatoes, 1 tablespoon chives, 1 cup blue cheese dressing, ¼ cup blue cheese crumblesServe cold right away. Equipment You May NeedCutting BoardChef’s Knife Notes The smaller you dice the toppings, the more they will stay on top of the lettuce wedge. You can prepare the toppings up to 24 hours in advance and keep them in the fridge to save on time! If you have leftovers you can refrigerate them, though the salad is best when first made because the tomatoes tend to become watery after sitting. Place it in an airtight container and enjoy within 24-48 hours.

NutritionCalories: 208kcal (10%) | Carbohydrates: 8g (3%) | Protein: 9g (18%) | Fat: 16g (25%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 21mg (7%) | Sodium: 835mg (36%) | Potassium: 342mg (10%) | Fiber: 2g (8%) | Sugar: 5g (6%) | Vitamin A: 966IU (19%) | Vitamin C: 13mg (16%) | Calcium: 129mg (13%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! salad, salad recipes, Wedge Salad Course SaladCuisine American

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

This classic wedge salad made with iceberg lettuce is crisp and full of tasty ingredients like blue cheese, bacon, and tomatoes! No basic side salad can compare to a huge wedge of fresh lettuce loaded with delicious toppings! Plus this tasty wedge side salad is super easy to throw together!

Easy Wedge Salad

A wedge salad is the perfect way to start a steak dinner or BBQ, but it also makes a great lunch on its own! The balance of flavors between the creamy blue cheese dressing, tangy tomatoes, and crisp, salty bacon is always a treat!

There’s something about seeing a huge chunk of fully loaded iceberg lettuce on the plate that makes it look more special than your usual salad, but maybe that’s just me. The great thing is, you don’t ever need an occasion or excuse to enjoy a crisp and refreshing wedge salad!

This tantalizing salad is quick to make and fun to serve as an easy side dish!

🥘 Ingredients

A classic wedge salad is made with blue cheese, but it is known to be a more divisive dressing. If you aren’t a blue cheese fan, it would still taste amazing with ranch or Caesar and any other crumbled or shredded cheese!

  • Iceberg Lettuce - 1 head of fresh iceberg lettuceBacon - 4 slices cooked and crumbled.Cherry Tomatoes - 1 cup of diced cherry tomatoes. Chives - 1 tablespoon diced chives.Blue Cheese Dressing - 1 cup of blue cheese salad dressing.Blue Cheese Crumbles - ¼ cup of crumbled blue cheese.

Make your wedge fully loaded! Add more of your favorite salad toppings including croutons or cheese crisps, sliced radishes, fresh green onions, sunflower seeds or pepitas, the list goes on!

Be sure to see the recipe card below for ingredients, amounts & instructions!

🔪 Step-By-Step Instructions

This fuss-free iceberg lettuce wedge salad recipe is hard to mess up. You just need a cutting board, knife, measuring cups, and a few plates for serving!

  • Prep. Before quartering your head of lettuce, peel the outer 2-3 layers off (or more until you get to nice, firm, fresh leaves). Then, hit the butt of the stem onto the counter or a hard working surface. You should be able to pull the core out, then cut the lettuce into quarters.Add toppings. Put each of the 4 wedges on a plate and divide the 1 cup of blue cheese dressing evenly between them, drizzling it over the top. Then sprinkle each wedge with the 4 slices of crumbled or chopped crisp bacon, 1 cup of diced cherry tomatoes, 1 tablespoon of fresh chives, and ¼ cup of blue cheese crumbles.Enjoy. Serve the salads cold right away.

A fresh wedge salad can be a tasty part of any meal! They are particularly delicious before enjoying a hearty pan seared ribeye steak, country style pork ribs, or any meaty main course. Enjoy!

💭 Angela’s Tips & Recipe Notes

  • The smaller you dice the toppings, the more they will stay on top of the lettuce wedge.You can prepare the toppings up to 24 hours in advance and keep them in the fridge to save on time!Storing: If you have leftovers you can refrigerate them, though the salad is best when first made because the tomatoes tend to become watery after sitting. Place it in an airtight container and enjoy within 24-48 hours.

😋 More Cheap Easy Side Dishes!

  • Caprese SaladPolentaOven Garlic BreadCurry Roasted PotatoesMicrowave Mac and CheeseTomatoes and Rice

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 7 reviews

Wedge Salad

This classic wedge salad made with iceberg lettuce is crisp and full of tasty ingredients like blue cheese, bacon, and tomatoes! No basic side salad can compare to a huge wedge of fresh lettuce loaded with delicious toppings! Plus this tasty wedge side salad is super easy to throw together!

Author | Angela

Servings: 4 servings Calories: 208kcal Prep 15 minutes Total Time 15 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 1 head iceberg lettuce▢ 4 slices bacon (cooked and crumbled)▢ 1 cup cherry tomatoes (diced)▢ 1 tablespoon chives (diced)▢ 1 cup blue cheese dressing▢ ¼ cup blue cheese crumbles

InstructionsPrepare your lettuce by peeling off the outer 2-3 layers of leaves (or more until you get to nice, firm, fresh leaves). Then, hit the butt of the stem onto your counter or a hard working surface. Pull out the core and quarter the lettuce.1 head iceberg lettucePlate each of the wedges and top them with the blue cheese dressing, chopped crisp bacon, diced cherry tomatoes, chives, and blue cheese crumbles.4 slices bacon, 1 cup cherry tomatoes, 1 tablespoon chives, 1 cup blue cheese dressing, ¼ cup blue cheese crumblesServe cold right away. Equipment You May NeedCutting BoardChef’s Knife Notes The smaller you dice the toppings, the more they will stay on top of the lettuce wedge. You can prepare the toppings up to 24 hours in advance and keep them in the fridge to save on time! If you have leftovers you can refrigerate them, though the salad is best when first made because the tomatoes tend to become watery after sitting. Place it in an airtight container and enjoy within 24-48 hours.

NutritionCalories: 208kcal (10%) | Carbohydrates: 8g (3%) | Protein: 9g (18%) | Fat: 16g (25%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 21mg (7%) | Sodium: 835mg (36%) | Potassium: 342mg (10%) | Fiber: 2g (8%) | Sugar: 5g (6%) | Vitamin A: 966IU (19%) | Vitamin C: 13mg (16%) | Calcium: 129mg (13%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! salad, salad recipes, Wedge Salad Course SaladCuisine American

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

Love This Recipe?Click On A Star To Rate It!

5 from 7 reviews

Wedge Salad

Author | Angela

Servings: 4 servings

Calories: 208kcal

Prep 15 minutes

Total Time 15 minutes

Ingredients US CustomaryMetric1x2x3x▢ 1 head iceberg lettuce▢ 4 slices bacon (cooked and crumbled)▢ 1 cup cherry tomatoes (diced)▢ 1 tablespoon chives (diced)▢ 1 cup blue cheese dressing▢ ¼ cup blue cheese crumbles

InstructionsPrepare your lettuce by peeling off the outer 2-3 layers of leaves (or more until you get to nice, firm, fresh leaves). Then, hit the butt of the stem onto your counter or a hard working surface. Pull out the core and quarter the lettuce.1 head iceberg lettucePlate each of the wedges and top them with the blue cheese dressing, chopped crisp bacon, diced cherry tomatoes, chives, and blue cheese crumbles.4 slices bacon, 1 cup cherry tomatoes, 1 tablespoon chives, 1 cup blue cheese dressing, ¼ cup blue cheese crumblesServe cold right away.

Equipment You May NeedCutting BoardChef’s Knife

Notes The smaller you dice the toppings, the more they will stay on top of the lettuce wedge. You can prepare the toppings up to 24 hours in advance and keep them in the fridge to save on time! If you have leftovers you can refrigerate them, though the salad is best when first made because the tomatoes tend to become watery after sitting. Place it in an airtight container and enjoy within 24-48 hours.

Nutrition

Calories: 208kcal (10%) | Carbohydrates: 8g (3%) | Protein: 9g (18%) | Fat: 16g (25%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 21mg (7%) | Sodium: 835mg (36%) | Potassium: 342mg (10%) | Fiber: 2g (8%) | Sugar: 5g (6%) | Vitamin A: 966IU (19%) | Vitamin C: 13mg (16%) | Calcium: 129mg (13%) | Iron: 1mg (6%)

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course SaladCuisine American

US CustomaryMetric

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/