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Wedge salad recipe.
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Wedge Salad (Steakhouse Copycat)

A classic wedge salad is perfect for a steakhouse dinner at home! It's crunchy, refreshing, and made with the best blue cheese dressing. Watch the video below to see how I make it in my kitchen!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Salad
Cuisine: American
Keyword: classic wedge salad, steakhouse salad, wedge salad
Servings: 4
Author: Lisa Bryan

Ingredients

For the wedge salad

  • 4 slices thick-cut bacon
  • 1 large head iceberg lettuce
  • 1 cup blue cheese dressing or more as desired
  • 1 cup cherry tomatoes quartered
  • ¼ cup finely diced red onion
  • ¼ cup blue cheese crumbles
  • 2 tablespoons finely chopped fresh chives
  • freshly ground black pepper to taste
US - Metric

Instructions

  • Cook the bacon. In a skillet over medium-low heat, cook the bacon until crispy. Transfer to a paper towel-lined plate and crumble once cooled.
    Cooking bacon in a pan for a wedge salad.
  • Prepare the lettuce. Remove any wilted outer leaves from the iceberg lettuce. Slice the head in half through the core, then cut each half into wedges. With each wedge sitting with the pointy end up, remove the top layer of inner leaves, to make a small cavity for the dressing and toppings (this allows your toppings to stay on top!)
    Sliced lettuce for a wedge salad.
  • Assemble the salad. Place each wedge on a plate and spoon the blue cheese dressing generously over the top. Pro tip: I love to get extra dressing under some of those top layers. Sprinkle it with bacon, tomatoes, red onion, blue cheese crumbles, chives, and black pepper.
    Assembling a wedge salad.

Notes

  • To prep it ahead: You can prep the components of this salad up to a day in advance (which is great for dinner parties!). Just cook and crumble the bacon, chop the tomatoes, red onion and chives, and prepare the blue cheese dressing separately. Then, assembly it all together when your guests arrive. 
  • A little dressing tip: I like to gently peel back some of the top layers of the lettuce to make sure the dressing gets into those lettuce crevices. That way, you get even more dressing with every bite!
  • Make it a little extra: While I love the simplicity of diced red onion, if you want to get extra fancy you could always swap in a sprinkle of crispy shallots on top. So yum! 

Nutrition

Calories: 272kcal | Carbohydrates: 9g | Protein: 11g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 31mg | Sodium: 929mg | Potassium: 391mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1004IU | Vitamin C: 14mg | Calcium: 134mg | Iron: 1mg