Restaurant-style Wedge Salad without the restaurant price tag (original) (raw)

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Overhead view of a wedge salad on a plate.

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There’s nothing I hate more than ordering a Wedge Salad at a nice restaurant because I KNOW how inexpensive and easy it is to make at home! You might suggest, “Just don’t order it at a restaurant and make it at home then, Jess,” but I have to confess that every time I see a wedge on any menu, I NEED IT. Wedge salads never disappoint; they’re cold, crunchy, and oh-so-hydrating. The flavor balance of the fresh ingredients with the ultra-rich and creamy blue cheese dressing and crispy bacon is the stuff dreams are made of.

“So yummy!! I added cucumbers to mine and a few extra blue cheese crumbles since I had them. Can’t wait to make again.”

Linda

A Steakhouse Favorite Made Simple

If you’ve been avoiding restaurants to save money like me lately, you don’t have to go without good food. This wedge salad is perfection, and it’s super easy to make at home because the iceberg does most of the work for you. Its tightly packed layers and high water content are what give a classic wedge salad that cold, crisp crunch, and keeping the core mostly intact helps each wedge hold together once it’s dressed and topped. It’s got all the nostalgic charm of a classic American steakhouse salad but without the steakhouse price tag!

I love serving this salad as a crisp starter before a cozy dinner, but it’s hearty enough to shine as a side, too. Each salad wedge is topped with juicy grape tomatoes, crunchy walnuts, crispy bacon, red onion, and a sprinkle of fresh parsley. I like to spoon the blue cheese dressing on first, so it runs into the lettuce layers and gives all those toppings something creamy to grab onto. My recipe serves 4, but it also makes great leftovers.

  1. Keep the lettuce cold and dry. Iceberg is the whole point of a wedge salad, so I like it crisp, chilled, and sturdy before it hits the plate. After rinsing, shake off as much water as possible or pat the cut sides dry so the dressing doesn’t slide off.
  2. Don’t trim away too much of the core. The core is what anchors all those tightly packed iceberg layers together, so I only trim off the browned or tough-looking end. If you cut away too much, the leaves loosen and separate once the dressing and toppings are added, and you lose that sturdy wedge shape that makes this crisp salad so iconic!
  3. Chop the toppings small. Big pieces of bacon, walnuts, or onion tend to roll off the wedge, but smaller pieces settle into the dressing and make each forkful feel more loaded. This is also my favorite way to make a little bacon or blue cheese go further. The only topping I don’t mind being slightly larger are the grape tomatoes, which I slice in half for more texture and color!
  4. Tame the strong onion flavor if needed. If raw red onion tastes too sharp to you, add it to a bowl of cold water for 10-15 minutes. This is known as ‘shocking’ the onion by lessening the pungent raw onion taste. It keeps the crunch but softens the bite. Drain the onion and pat dry before using.

Wedge Salad pin image

Wedge Salad Recipe

Cost 9.05recipe/9.05 recipe / 9.05recipe/2.26 serving

This easy Wedge Salad recipe is a classic steakhouse favorite made with crisp iceberg, creamy blue cheese dressing, and all the best toppings.

Step-by-step photos can be seen below the recipe card.

Side view of a wedge salad on a plate.

See how we calculate recipe costs here.

*My homemade blue cheese dressing gives this salad the freshest, tangiest flavor, and you can control the texture by whisking in a little more mayo or sour cream. Store-bought blue cheese dressing absolutely works when you need the shortcut, but it’s usually thicker, sweeter, or more heavily seasoned, so I recommend starting with a little less and adding more as needed.

**Cooking your own bacon at home usually works out the most cost-effective over buying pre-cooked slices. I recommend using the oven or an air-fryer for extra crispy bacon that’s easy to crumble.

Serving: 1wedgeCalories: 183kcal (9%)Carbohydrates: 9g (3%)Protein: 10g (20%)Fat: 13g (20%)Sodium: 573mg (25%)Fiber: 3g (13%)

The nutrition data is automatically calculated using all ingredients listed on the recipe card, including any listed as optional. Percentages are of daily value.

how to make Wedge Salad step-by-step photos

The ingredients to make a wedge salad.

Gather all of your ingredients: You can cook your bacon in any way you like before starting (or buy it ready-cooked), but I usually use the air fryer to cook bacon for quick dishes like this.

A head of iceberg lettuce being quartered on a wooden chopping board with a knife.

Quarter the lettuce: Discard of any wilted leaves from the outer layer of your iceberg lettuce. Very carefully slice the brown, tougher end on the stem off (don’t cut all the stem off, though! It helps to hold the wedges together). Slice the iceberg lettuce in half from top to stem, then cut each half in half again to make four wedges.

Make the blue cheese dressing (optional): If you want to make a homemade blue cheese dressing, start by stirring 1 Tbsp lemon juice into 1 cup whole milk and letting it sit for 5-10 minutes to thicken slightly. Whisk in ¼ cup blue cheese crumbles, ¼ cup mayonnaise, ⅓ cup sour cream, ½ tsp garlic powder, ½ tsp onion powder, 1 Tbsp minced fresh parsley, ½ tsp black pepper, ½ tsp salt, and ½ tsp sugar until creamy and pourable. It should be thinner than a dip, which helps it run into the lettuce layers instead of sitting in one thick clump on top. Store leftover dressing in the fridge for up to 3-5 days.

Overhead view of two wedge salads on separate plates.

Top the wedges: Place each cold wedge on a plate, then spoon the blue cheese dressing over the top and into the cut layers. Adding the dressing first helps flavor the lettuce and gives the toppings a creamy base to stick to.

Now equally divide the remaining toppings (1 cup halved grape tomatoes, ¼ cup chopped walnuts, 8 strips cooked and crumbled bacon, ¼ cup diced red onion, and 1 Tbsp fresh parsley) over the top. If you’re adding more toppings (see below for ideas), save any soft toppings like avocado or pickled onions for the very end so the salad stays fresh, crisp, and colorful. Finish with some salt and black pepper to taste, and enjoy!

A wedge salad on a plate with some being taken with a fork.

More Topping Ideas

Everything I’ve included in this recipe is the makings of a classic wedge salad, but you can add any other toppings you love, too! This easy recipe is a great way to use up any salad odds and ends in your fridge. Just sprinkle them on top, and enjoy!

This iceberg wedge salad is super versatile and pairs well with just about any grilled vegetables or meat, like my BBQ grilled chicken. I also think it would be great served alongside my one pan salmon dinner or as a crisp counterbalance to rich pasta dishes like spaghetti aglio e olio. Or, for that classic flavor combo of buffalo sauce and blue cheese dressing, add our slow-cooked buffalo chicken to a sandwich and serve this salad on the side.

Storage Instructions

If you’ve got leftovers, you’re in luck—the components in this lettuce wedge salad hold up surprisingly well! Store the lettuce wedges and toppings separately in the fridge for up to 3-4 days. However, fresh ingredients like lettuce and tomatoes can last longer if left whole and sliced just before serving. I like to keep the dressing in a bottle or container so it stays fresh and doesn’t make the lettuce soggy. When you’re ready to enjoy, just give the dressing a shake, drizzle it over the wedges, and add the toppings.

Try These Classic Bacon Salad Recipes Next!

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Jess RiceJess Rice finds joy and purpose in instructing aspiring chefs and home cooks alike. Chef Jess was recently working as a Chef Professor at Niagara College in Canadian wine country, teaching international students from all over the world food theory and classic culinary techniques before moving back to Nashville. Her diverse experience also includes working (literally) every position in a restaurant to traveling all over the world as a private chef to celebrities and rock ‘n roll legends. As a successful restaurateur, she helped shape the local food scene in Nashville with the debut of her raw vegan restaurant AVO and its innovative and flavorful offerings. Jess’ passion for culinary excellence is evident in her diverse roles within the dynamic world of food. She’s excited to share her love for food with our readers at BudgetBytesMore About Jess