Everything you need to know to make a classic Blue Cheese Wedge Salad! How to cut Iceberg lettuce in a wedge, how to make blue cheese dressing, and more!
Author: Kelly Anthony
1head of Iceberg lettuce
1pintsweet cherry or grape tomatoeshalved lengthwise and seeded (if desired)
1/2cupfinely diced red onion
3/4-1cupChunky Blue Cheese Dressing or Ranch Dressing
Have ready a dish towel for drying. To prepare the lettuce, remove any loose or wilted leaves. Turn the head so that the core (the white knob on the bottom) is facing the ceiling. Cut right across the center of the core and lay each half flat-side down. Using a knife, shave down any brown part showing from the knob, taking care not cut too far inward, as the head of lettuce needs to stay intact. Cut each half into thirds. Cupping each wedge, allow a stream of cold water to run across it, rinsing well, but taking care to keep the wedge intact. Set aside to dry on dish towel.
Have ready a plate lined with paper towels. In a medium-sized saute pan, fry bacon over medium-high heat for 10 minutes, stirring occasionally, until brown and crispy.
Plate each wedge and drizzle it with about 2 tablespoons of desired dressing. Distribute bacon, tomatoes, croutons and onion evenly across the top. Serve and enjoy.
Classic Wedge Salad Recipe
Amount Per Serving
Calories 283Calories from Fat 198
% Daily Value*
Saturated Fat 7g44%
Vitamin A 1126IU23%
Vitamin C 14mg17%
* Percent Daily Values are based on a 2000 calorie diet.