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Wedge of lettuce on a blue plate topped with blue cheese dressing, tomatoes, bacon and chives.
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5 from 83 votes

Classic Wedge Salad

This classic and simple wedge salad is crisp and refreshing. A cold wedge of iceberg lettuce topped with a homemade creamy blue cheese dressing, bacon crumbles, diced tomato and chives. Perfect as a side dish for any meal or as a lunch!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Salad
Cuisine: American
Servings: 4
Calories: 361kcal
Author: Serene


  • 1 head iceberg lettuce
  • 4 slices bacon cooked & crumbled
  • 1 cup cherry tomatoes diced
  • 1 tbsp chives diced
  • 1 cup blue cheese dressing
  • ¼ cup blue cheese crumbles


  • Prepare the lettuce by removing the outer leaves, chop the head of lettuce in half and then half again, making 4 wedges. Cut the end to remove the stem.
  • Plate the wedges and top with the blue cheese dressing, bacon crumbles, tomato, chives, and additional blue cheese crumbles.
  • Serve cold and enjoy!



How to cut a Wedge Salad:
  • Start with a full head of ice berg lettuce. Remove the outside leaves, typically those leaves are somewhat thin and slightly wilted, or excessively dirty.
  • Once the outside leaves are removed then we can cut the head of lettuce in half. Then each half will be cut into half again, leaving us with 1/4 of a lettuce head.
  • A small chop to the bottom of the wedge will remove the remainder of the stem. (Step by Step Photos included in post)
Time: Cook and prep time includes time to cook the bacon.
Toppings: Dice the toppings small to help them stay on top of the wedge. Larger pieces will fall off.


Serving: 1 | Calories: 361kcal | Carbohydrates: 4g | Protein: 13g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 63mg