Wedge Salad & Blue Cheese Dressing

If you enjoy a good wedge salad in a restaurant, see how you can easily make it at home. Crunchy iceberg lettuce smothered in homemade blue cheese dressing and topped with chopped egg, crispy bacon, juicy tomatoes and a little bite of red onion. This is a naturally low carb dish that you can eat for a keto lunch or as a hearty side dish.

You might also like this low carb cucumber radish salad with blue cheese.

A good blue cheese salad dressing always reminds me of my dad. We both loved the taste and often ordered it at restaurants when I was little. This tangy dressing was especially delicious on a good wedge salad. Now this is a dish that my husband really enjoys too.

We don’t typically eat iceberg lettuce but it is perfect because of how hearty and crunchy it is. And this simple homemade blue cheese dressing is just delicious and goes perfectly with the wedges of iceberg lettuce.

This classic salad is the kind I could eat for a quick dinner and I love that it’s naturally low carb. You often find these kinds of salads offered in a steak house so try it with a few steaks on the grill this summer!

What is a wedge salad?

Most people have seen this classic salad offered on a restaurant menu at some point in their lives. Or they might have heard about it on the show Modern Family (remember the conversation between Claire and Phil about Skip Woosnam?).

However there is not much written about it as to where it came from and how it became a classic salad recipe. Essentially the perfect wedge salad is made up of a wedge of iceberg lettuce and it’s topped with blue cheese dressing and or crumbles of bacon, chopped egg, tomato and sometimes onion. Other food items have been added but that is the basics of it. Learn more about the history.

Recipe ingredients I used and substitutions.

The simple ingredients I used in this recipe is iceberg lettuce head, chopped hard boiled egg, chopped bacon, chopped tomatoes and diced red onion.

The blue cheese dressing is made with mayonnaise, blue cheese crumbles, lemon juice, sour cream, garlic clove, salt and black pepper. (You can use fresh lemon juice or bottled.)

Lettuce
While a classic wedge salad it’s traditionally made with iceberg lettuce you could easily use a hearty romaine lettuce too. But iceberg is the standard as it’s a crisp lettuce.

Blue Cheese Dressing
This lettuce is sturdy enough to go perfectly with a thick and creamy blue cheese dressing. However you can also use your favorite dressing and blue cheese crumbles.

Or if you really dislike blue cheese you can eliminate it altogether or substitute with feta cheese or goat cheese. I have a creamy feta cheese dressing if you are interested.

Toppings
I used egg, tomato, bacon and onion but you can use whatever you want. I do love the taste of the chopped hard boiled egg with the crispy bacon flavor combination. Also I like to use fresh bacon crumbles and not packaged bacon bits. But you can use them if you like them.

And I used a Roma tomato because they have more flesh and less watery seeds so it goes better with the salad. You can also use grape or cherry tomatoes. While I used red onion you could use green onions, yellow or white onions if you want but I like the added color of the red.

I’ve also seen various olives, garlic croutons or even walnuts or pecans added.

How to make a wedge salad.

Step 1: Clean the outer wilted leaves off the head of iceberg lettuce. Chop lettuce into quarters and cut the hard heart out of the middle. Run each wedge under cold water and then drain as best you can.

You might want to use a few paper towels to get the excess water. Place on a platter and set aside. (You could also place on individual plates.)

Step 2: Get out a medium bowl and mix together the dressing ingredients then top each wedge of lettuce were with the creamy dressing. You may have extra dressing, but you can store this for at least a week in the refrigerator.

Step 3: Chop the hard boiled egg, tomato, red onion and crispy salty bacon. Sprinkle them evenly over each iceberg wedge and serve.

You can also just add these to salad plates and serve individually if they are a side salad. As I mentioned above you often see this classic salad at steak houses. This makes a great low carb meal if you serve it along side a nice steak dinner.

If you think you will have leftovers you might want to store the components separately in airtight containers so the lettuce doesn’t get soggy from the dressing overnight.

Please scroll down to view the printable recipe card. Note the blue cheese dressing recipe is in the notes section.

Easy steak recipes that would go great with this.

This is the perfect salad to eat with a good steak. Here are few steak recipes you might like. 

• This steak Oscar would be great for a special occasion. They are filets, topped with crab, asparagus spears and a hollandaise sauce.
• Or if you want to use the air fryer, try these air fryer steak tips with peppers, onions and mushrooms or even this air fryer ribeye.
• On the grill try this easy marinated grilled flank steak.
• On the stove, try this pan fried steak with wilted spinach and sun dried tomatoes.

And while this salad is often served with steaks you can also serve it with chicken or pork. I love the taste and how easy this marinated chicken thighs recipe you make in the air fryer.

We just had this fabulous wedge salad with the homemade dressing for lunch one day. It’s very satisfying and easy to make. I hope you like it as much as we did.

The nutritional information for 1 tablespoon of dressing equals 53 calories / 5.2g fat / 0.6g carbs / 0.8g protein = 0.6g net carbs

The nutritional informat for 1 wedge if all the dressing is used is 346 calories / 28.8g fat / 9.1g carbs / 2.1g fiber / 11.2g protein = 7g net carbs