Classic Wedge Salad with Blue Cheese & Bacon
A crisp and hearty wedge salad featuring iceberg lettuce, cherry tomatoes, crispy bacon, hard-boiled eggs, croutons, and crumbled blue cheese, all drizzled with your favorite dressing.
- Prep10 min
- Cook20 min
- Total30 min
- DifficultyEasy
- Servings4
This wedge salad is a classic American side or light lunch that’s all about texture and bold flavors. The crisp iceberg wedges hold up beautifully to the creamy dressing and crunchy toppings.
Perfect for summer gatherings or a quick meal, it’s easily customizable with your choice of blue cheese or ranch dressing. The combination of salty bacon, tangy blue cheese, and fresh tomatoes makes every bite satisfying.
Ingredients
Servings
Converted amounts are rounded.
Method
- Rinse the iceberg lettuce and remove any wilted outer leaves. Cut the head in half, then cut each half in half to get four wedges. Trim off the tough stem ends.
- Gently rinse each wedge under cold water to remove any hidden dirt, then pat them dry with paper towels.
- Place one lettuce wedge on a plate. Drizzle some of the blue cheese dressing (or ranch dressing) over the wedge.
- Top the dressed wedge with quartered cherry tomatoes, chopped bacon, chopped hard-boiled eggs, croutons, and crumbled blue cheese.
- Repeat with the remaining three wedges, dividing the toppings evenly among them.
- Finish each salad with a generous sprinkle of freshly cracked black pepper. Serve immediately.
💡 Tips
- For extra crunch, use homemade croutons from day-old bread.
- If you prefer a milder flavor, substitute blue cheese with feta or gorgonzola.
- Make the hard-boiled eggs and bacon ahead of time to save prep work.
Inspired by a recipe from Natasha's Kitchen