Blue Cheese Wedge Salad

Blue Cheese Wedge Salad - The perfect light, crispy and refreshing lunch or dinner.

A homemade blue cheese wedge salad is the easiest salad to prepare, in my opinion.  A lot less prepping than your typical chopped salad.  

It’s crisp, refreshing and the perfect light lunch or dinner.  

Making your own blue cheese dressing is required for this salad. Don’t even bother with the bottled stuff. Nope, don’t even entertain the idea.

Try our Shrimp Salad Recipe!

Blue Cheese Wedge Salad

Blue Cheese Dressing in a metal bowl

In a small bowl whip up the salad dressing and let it sit in the fridge for a few hours. Here’s the recipe: Homemade Blue Cheese Dressing.

Core the head of lettuce, remove any limp outer leaves, wash it, dry it and slice into 8 wedges (or 4 larger).

Blue Cheese Wedge Salad on a blue plate

Crumble the bacon, cut the tomatoes and green onions.

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Blue Cheese Wedge Salad on a blue plate

Plate the iceberg lettuce wedges, sprinkle with the bacon crumbles, tomatoes, and onions and drizzle with the blue cheese dressing.  Season with a few cranks of freshly ground black pepper.

Who doesn’t like to eat a wedge salad?

Add a few blue cheese crumbles if desired.

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Wedge Salad Recipe

Blue Cheese Wedge Salad - The perfect light, crispy and refreshing lunch or dinner.
Print Recipe
5 from 1 vote

Blue Cheese Wedge Salad

Blue Cheese Wedge Salad – The perfect light, crispy and refreshing lunch or dinner.
Prep Time5 mins
Total Time5 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: blue cheese, easy, light, salad, summer, wedge
Servings: 8
Calories: 77kcal
Author: Don’t Sweat The Recipe


For the salad:

  • 1 head iceberg lettuce, cored
  • 4 strips bacon, cooked, cooled and crumbled
  • 3 – 4 medium tomatoes, cut into wedges (I used Roma)
  • 4 green onions, diced (green tops only)


  • Make dressing according to instructions, refrigerate for at least 2 hours before serving.
  • Remove any limp outer leaves of the lettuce head, core, wash and let drain/dry.
  • Cut the lettuce in half, then cut each half into quartered wedges.
  • Place each wedge on a plate, drizzle with the blue cheese dressing, top with a few crumbles of bacon, a sprinkling of green onions and reserved blue cheese chunks.
  • Add a few wedges of tomato on the side.
  • Grind fresh ground black pepper over the top, if desired.


Calories: 77kcal | Carbohydrates: 7g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 86mg | Potassium: 388mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1295IU | Vitamin C: 18mg | Calcium: 27mg | Iron: 1mg

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  1. Reply

    YUM!! I haven’t had a Wedge Salad in soooo long and now I want one sooo badly! This looks amazing. I think I just may need to throw caution to the wind and have one again. Thanks Leigh!!

    1. Reply

      I know, I haven’t had one is so long! Since making this we have them all the time now. Thanks, MJ!

  2. Reply

    It’s getting to be salad season and this looks wonderful. My husband would probably be most fond of the blue cheese dressing, so I’ll have to give it a go!
    Blessings, Leigh

    1. Reply

      Thank you for coming by, Leigh! I’m betting your husband will love it! 🙂

  3. Reply

    I don’t know why I don’t do lettuce wedges. I eat salad everyday. This looks great. Pining.
    Thanks for sharing at Wake Up Wednesday,

    1. Reply

      Thanks, Beverly!

  4. Reply

    I love this, looks so great. I’m a sucker for blue cheese! Pinning – Thanks for linking up at You Link It, We Make It – Hope to see you back tomorrow!

    1. Reply

      Thank you, April! Me, too.

  5. Reply

    Oh my goodness this looks so scrumptious I love it and want one now. Lunch time calling me. Thanks for linking up to Share With Me. #sharewithme5 stars

    1. Reply

      Thank you so much, Jenny!

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