Blue Cheese Wedge Salad
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.
Servings: 4 Servings
Calories: 177kcal
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
Calories: 177kcal | Carbohydrates: 18g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 450mg | Potassium: 431mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1170IU | Vitamin C: 22mg | Calcium: 131mg | Iron: 2mg
