5 from 27 votes
Wedge Salad
Wedge Salad features crisp iceberg lettuce wedges topped with a chunky blue cheese dressing made from blue cheese crumbles, sour cream, buttermilk, and mayonnaise. The salad is garnished with bacon crumbles, diced tomatoes, minced red onions, and extra blue cheese, offering a combination of creamy, tangy, crunchy, and savory elements in each bite.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
4
servings
Calories:
592 kcal
Course:
Salad
Cuisine:
American
Ingredients
For the blue cheese dressing:
- 3/4 cup blue cheese divided (4 1/2 ounces) (see note 1, crumbles
- 1/4 cup buttermilk (see note 2)
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 2 scallions coarsely chopped, green parts only
- 3/4 cup mayonnaise
- black pepper freshly ground
- salt freshly ground
For the wedge salad:
- 1 head iceberg lettuce (see note 3)
- 4 lices Bacon crumbled (about 1 ounce, see note 4, cooked
- 2 large tomato diced
- 1 small red onion peeled and minced (see note 5)
- 1/4 cup blue cheese 1 1/2 ounces, crumbles
Instructions
To make the blue cheese dressing:
- In the bowl of a food processor, add 1/2 cup blue cheese crumbles, sour cream, buttermilk, scallions, and lemon juice into the bowl of a food processor. Pulse until the scallions are finely chopped.
- Pour the dressing into a bowl and mix in the mayonnaise by hand. Season to taste with salt and freshly ground black pepper. If you prefer a chunky blue cheese dressing, add more crumbles.
Cup of Yum
To make the wedge salad:
- Fill a small bowl with ice water and add onions. Remove with slotted spoon when ready to serve.
- Cut iceberg lettuce into 4 wedges; place on plates and spoon dressing over. Top with bacon crumbles, tomatoes, and red onions. Garnish with remaining blue cheese crumbles.
Notes
- Reserve part of blue cheese for topping if you prefer a more textured dressing.
- Make buttermilk by adding lemon juice or vinegar to full-fat milk and letting it sit about 10 minutes.
- Iceberg lettuce provides crispness; substitute romaine or greens if desired.
- Soak red onion in ice water to reduce sharpness and add extra crispness.
- Dressing and many toppings can be prepared up to several days ahead and refrigerated separately.
Nutrition Information
Serving
1wedge
Calories
592kcal
(30%)
Carbohydrates
14g
(5%)
Protein
19g
(38%)
Fat
52g
(80%)
Saturated Fat
15g
(75%)
Cholesterol
243mg
(81%)
Sodium
928mg
(39%)
Potassium
682mg
(15%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
2207IU
(44%)
Vitamin C
22mg
(24%)
Calcium
262mg
(26%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 592
% Daily Value*
| Serving | 1wedge | |
| Calories | 592kcal | 30% |
| Carbohydrates | 14g | 5% |
| Protein | 19g | 38% |
| Fat | 52g | 80% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 243mg | 81% |
| Sodium | 928mg | 39% |
| Potassium | 682mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 2207IU | 44% |
| Vitamin C | 22mg | 24% |
| Calcium | 262mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.