Description
A classic wedge salad featuring crisp iceberg lettuce wedges topped with smoky bacon, fresh cherry tomatoes, red onion, and chives, all drizzled with a rich and creamy homemade blue cheese dressing. This American steakhouse-style salad makes a perfect starter or refreshing side dish.
Ingredients
Salad
- 1 large head iceberg lettuce, cut into 4 wedges
- 1 cup cherry tomatoes, halved
- 4 slices cooked bacon, crumbled
- ¼ cup sliced red onion
- 2 tbsp chopped chives
Blue Cheese Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- ¼ cup buttermilk
- ½ cup crumbled blue cheese
- 1 tbsp lemon juice
- 1 garlic clove, minced
- Salt and black pepper, to taste
Instructions
- Prepare the dressing: In a bowl, whisk together mayonnaise, sour cream, buttermilk, crumbled blue cheese, lemon juice, minced garlic, salt, and black pepper until the dressing is smooth and creamy.
- Arrange the lettuce: Place each iceberg lettuce wedge onto individual serving plates, ensuring they remain intact to serve as the base of the salad.
- Add toppings: Evenly distribute the halved cherry tomatoes, crumbled bacon, sliced red onion, and chopped chives over the iceberg wedges for a burst of color and flavor.
- Dress the salad: Generously spoon the homemade blue cheese dressing over each wedge, allowing it to coat the toppings and seep into the lettuce.
- Serve immediately: Present the wedge salads fresh to retain crispness, ideal as a side or appetizer to your meal.
Notes
- For a lighter version of the dressing, substitute Greek yogurt in place of sour cream.
- Chilling the iceberg lettuce before serving will enhance the salad’s crisp texture.
- You can prepare the blue cheese dressing up to 2 days in advance and store it in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
