This Blue Cheese Wedge Salad transforms iceberg lettuce into a steakhouse-level side dish with tangy blue cheese, crispy bacon, and fresh vegetables. Ready in just 15 minutes, it's a classic that never goes out of style.
As a healthy recipe developer, I've spent years creating and perfecting delicious salad recipes, and growing up in a family of wedge salad connoisseurs, I cook to impress. Big, bold salads are my specialty, and this classic wedge salad is simple, flavorful, and a family favorite.
A Quick Look At The Recipe
- Total Time: 15 minutes
- Recipe Difficulty: Easy
- Cooking Method: No-cook
- Main Ingredients: Iceberg lettuce, bacon, blue cheese
- Dietary Info: Gluten-free, low-carb, low-calorie
- Serves: 4
- Calories: 177 per serving
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I made this as a starter salad for company the other night, and everyone loved it! I love the balsamic glaze twist! Thanks so much for sharing!
- dee
This blue cheese wedge salad recipe is crisp, crunchy, and loaded with bold flavor. Iceberg lettuce holds up under tangy blue cheese, smoky bacon, and fresh vegetables, all drizzled with balsamic glaze for a salad you'll crave!
Love salads? You have to try my Steak Arugula Salad, Spinach and Arugula Salad, Berry Pecan Arugula and Spinach Salad, or Peach Balsamic Steak Salad!
Why You'll Love This Recipe
- Ready in 15 Minutes: Make this salad recipe when you need a delicious side in minutes with just 6 ingredients.
- Steakhouse Classic at Home: Enjoy a classic wedge salad with blue cheese and smoky bacon.
- Meal Prep Friendly: Prep lettuce and toppings and store separately for a quick assembly right before serving.
- Low-Carb & Gluten-Free: This blue cheese wedge recipe naturally fits low-carb and gluten-free diets without any modifications.
Key Ingredients
- Iceberg Lettuce: Its tight, crisp structure is the only lettuce that truly holds up as a wedge under heavy toppings.
- Blue Cheese: I suggest you buy a block, not pre-crumbled, for better flavor and control over chunk size.
- Thick-Cut Bacon: Look for good marbling for crispy bacon bits.
- Cherry Tomatoes: Their natural sweetness balances the salty bacon and bold blue cheese.
- Balsamic Glaze: Adds sweet-tangy contrast with a syrup-like texture that clings to every bite.
Substitutions & Variations
- Protein & Bacon Swaps: Swap classic bacon for turkey bacon or use crispy prosciutto. For a protein boost, top the wedge with grilled chicken, sliced steak, hard-boiled eggs, or chickpeas.
- Cheese Options: Blue cheese is traditional, but feta crumbles, gorgonzola, or goat cheese are excellent alternatives.
- Lettuce & Vegetable Variations: Iceberg lettuce is ideal for structure. Cherry tomatoes add fresh sweetness, while sun-dried tomatoes bring a more concentrated, savory flavor. Red onion adds bite, but shallots offer a softer, slightly sweet alternative.
- Dressing & Sauce Ideas: Balsamic glaze is my favorite because it adds sweet-tangy contrast, but this wedge salad is also delicious with a lemon vinaigrette, or make a wedge salad with blue cheese dressing!
- Diet-Friendly & Specialty Variations: For a vegan wedge salad, skip the bacon and cheese and add roasted chickpeas, avocado, sunflower seeds, and a creamy tahini dressing. Looking for a Mediterranean wedge? Use feta cheese, Kalamata olives, cucumber, and a lemon-oregano dressing for fresh, bold flavor.
How To Make A Blue Cheese Wedge Salad
- Step 1: Remove outer leaves from a head of iceberg lettuce, rinse, and pat dry. Cut the head into four wedges, keeping the core intact. Cook 8 pieces of bacon in a skillet over medium heat for 8-10 minutes until crispy, then place on paper towels. Halve 2 cups of cherry tomatoes and thinly slice ½ red onion. Break the blue cheese into ½-inch chunks for bold flavor.
- Step 2: Place each lettuce wedge on a plate, flat side up, for stability. Generously top with bacon, tomatoes, red onion, and blue cheese. Drizzle with balsamic glaze in a zigzag pattern and finish with freshly ground black pepper and a light sprinkle of sea salt. Serve immediately.
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Expert Tips
- Keep the Core: Keep the core in the lettuce; it holds the wedge together; cut around it while eating.
- Prep Bacon Ahead: For quicker assembly, cook up to 3 days in advance and reheat briefly for crispness.
- Dry Lettuce Thoroughly: Prevents toppings from sliding off.
- Cut as You Eat: The best way to eat a wedge is to cut pieces as you eat instead of cutting the entire salad before eating.
- Balance Each Bite: Layer the bacon, vegetables, cheese, and dressing evenly for the best presentation.
Pairing Ideas
This wedge salad pairs beautifully as a side to proteins like my Easy Garlic Parmesan Chicken Skewers, Grilled Chicken Thighs, or my Baked Salmon Recipe!
If you love salads, try my Cucumber and Pepper Salad, Kale and White Bean Salad, Warm Kale Salad, or Quinoa Cucumber Salad with Lemon Chicken!
Blue Cheese Wedge Salad Frequently Asked Questions
Blue cheese is the traditional choice for a classic wedge salad. Roquefort, Gorgonzola, and Stilton are popular varieties. For milder options, try feta, goat cheese, or even sharp cheddar crumbles.
Combine ½ cup mayonnaise, ½ cup sour cream, 4 ounces crumbled blue cheese, 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, and salt and pepper. Mash some cheese into the mixture while leaving chunks intact. Refrigerate for 30 minutes before serving.
A wedge salad is special because its crisp iceberg lettuce wedge holds hearty toppings like blue cheese, bacon, and fresh vegetables, creating a perfectly balanced, flavorful, and visually appealing salad in every bite.
Classic toppings include crispy bacon bits, cherry or grape tomatoes, red onion, and blue cheese crumbles. Popular additions are hard-boiled eggs, avocado, cucumber, chives, and additional proteins like grilled chicken or steak.
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📖 Recipe
Blue Cheese Wedge Salad
Ingredients
- 1 Head Iceberg Lettuce
- 8 Slices Bacon cooked and chopped
- 2 Cups Cherry Tomatoes halved
- ½ Red Onion chopped
- ½ Cup Blue Cheese block or crumbled
- ¼ Cup Balsamic Glaze
Instructions
- Remove outer leaves from a head of iceberg lettuce, rinse, and pat dry. Cut the head into four wedges, keeping the core intact. Cook 8 pieces of bacon in a skillet over medium heat for 8-10 minutes until crispy, then place on paper towels. Halve 2 cups of cherry tomatoes and thinly slice ½ red onion. Break the blue cheese into ½-inch chunks for bold flavor.
- Place each lettuce wedge on a plate, flat side up. Generously top with bacon, tomatoes, red onion, and blue cheese. Drizzle with balsamic glaze in a zigzag pattern and finish with freshly ground black pepper and a light sprinkle of sea salt. Serve immediately.
Notes
- Keep the Core: Keep the core in the lettuce; it holds the wedge together; cut around it while eating.
- Prep Bacon Ahead: For quicker assembly, cook up to 3 days in advance and reheat briefly for crispness.
- Dry Lettuce Thoroughly: Prevents toppings from sliding off.
- Cut as You Eat: The best way to eat a wedge is to cut pieces as you eat instead of cutting the entire salad before eating.
- Balance Each Bite: Layer the bacon, vegetables, cheese, and dressing evenly for the best presentation.
Nutrition
Save This Recipe!
I'll email this recipe to you, so you can come back to it later!
Dee says
I made this as a starter salad for company the other night and everyone loved it! I love the balsamic glaze twist! Thanks so much for sharing!