Blue Cheese Wedge Salad

This blue cheese wedge salad is crisp, refreshing, and the perfect light lunch or dinner. Tangy homemade blue cheese dressing, crunchy bacon, fresh tomatoes, and crispy iceberg lettuce!

Blue cheese wedge salad on a blue plate.

Why You’ll Love This

I think a homemade blue cheese wedge salad is the easiest salad to prepare.  It takes a lot less prepping than your typical chopped salad.  

This wedge salad recipe is easy to make at home with very simple ingredients. Cool, crisp, and refreshing side or main dish that’s a steakhouse classic.

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

It’s so easy to whip up that you may make it all the time instead of buying it at the store.

A few of our other salad recipes are Cold Broccoli Salad, Greek Salad with Pepperoncini, Five Bean Salad, Savory Chicken Salad, and Savory Carrot Salad.

Ingredients Needed

  • Iceberg Lettuce – Fresh, extra crisp Iceberg lettuce is the traditional lettuce used for wedge salads. But don’t be afraid to use wedges of romaine lettuce if desired.
  • Blue Cheese Salad Dressing – Make our homemade blue cheese dressing for the best quality and taste! You will need blue cheese crumbles, buttermilk, mayonnaise, sour cream, Worcestershire sauce, white wine vinegar, garlic powder, kosher salt, and fresh ground black pepper. Save some blue cheese crumbles to sprinkle over the top of the salads as well.
  • Bacon – I highly recommend frying the bacon yourself, but you can substitute bagged real bacon crumbles in a pinch.
  • Toppings – Diced green onions, diced tomatoes, and the blue cheese crumbles.
Blue Cheese Dressing in a metal bowl.

How to Make Blue Cheese Wedge Salad

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

How to Cut Iceberg Lettuce

Core the head of lettuce, remove any limp outer leaves, and wash and dry the lettuce well.

Cut the head of Iceberg lettuce in half, then cut each half in half. You can stop there for four large pieces or cut those in half again for eight smaller wedges.

Blue Cheese Wedge Salad on a blue plate.

Crumble the bacon, and cut the tomatoes and green onions.

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.

For an extra kick, add a few blue cheese crumbles if desired.


  • Make the dressing ahead for the best flavor.
  • Choose your favorite toppings, such as chives, red onion, cucumbers, avocado, hard-boiled eggs, fried onion strings, and even croutons.
  • I used Roma tomatoes, but you can use cherry tomatoes or grape tomatoes.
  • Make this classic wedge salad recipe a main by adding diced chicken or steak.
  • To wash the lettuce, cut the wedges, run cold water over them, separate the leaves gently to remove any debris, and drain them well on clean kitchen towels or paper towels.


What pairs well with a wedge salad?

We eat this classic iceberg wedge salad as a main dish or a side. It goes well as a perfect side dish with most proteins such as steak, chicken, or pork. Serve it with your favorite soup.

How long does the blue cheese dressing last?

Store in an air-tight container or jar in the refrigerator for up to 7 days.

More Salad Recipes

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

Blue Cheese Wedge Salad Recipe

Perfect light, crispy and refreshing lunch or dinner.
5 from 1 vote
Print Pin Rate
Course: Salad, Side Dish
Cuisine: American
Prep Time: 5 minutes
Total Time: 5 minutes
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.
    Homemade Blue Cheese Dressing
  • Remove any limp outer leaves of the lettuce head, core, wash and let drain/dry.
    1 head Iceberg lettuce, cored
  • 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.
    4 strips Bacon, 3 – 4 medium Tomatoes, cut into wedges, 4 Green onions, diced
  • 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

Share With Your Friends And Family!


  1. 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

  2. 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!

  3. 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,

  4. 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

  5. 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!!

5 from 1 vote

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