All the bold flavors of a classic wedge—chopped for easy eating and perfect for sharing.
Ingredients
Salad
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1 large head iceberg lettuce, chopped
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6–8 slices crispy bacon, chopped
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¾ cup cherry tomatoes, halved
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½ cup blue cheese crumbles
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¼ cup red onion, finely diced
Optional Add-ins
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Avocado cubes
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Grilled chicken or shrimp
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Chives or green onions
Creamy Blue Cheese Dressing
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½ cup mayonnaise
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¼ cup sour cream or Greek yogurt
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¼ cup buttermilk (adjust for thickness)
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2 tbsp lemon juice or white vinegar
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1 small garlic clove, grated
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½ cup blue cheese crumbles
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Salt & black pepper, to taste
Whisk everything together; fold in blue cheese last.
Instructions
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Prep lettuce
Wash, dry well, and chop iceberg into bite-size pieces. -
Assemble salad
In a large bowl, combine lettuce, bacon, tomatoes, onion, and blue cheese. -
Dress & toss
Add dressing gradually and toss gently until evenly coated. -
Finish
Top with extra blue cheese, bacon, and chives if desired.
Flavor & Texture
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Cold, crisp iceberg
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Creamy, tangy dressing
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Salty bacon + sharp blue cheese
Pro Tips
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Dry lettuce completely for best texture
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Chill bowl and lettuce for steakhouse-style crispness
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Serve dressing on the side if prepping ahead
Variations
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Classic Steakhouse: Add hard-boiled eggs
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Lighter: Use Greek yogurt dressing
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No Blue Cheese: Swap with feta or ranch
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Low-Carb/Keto: Skip tomatoes, add avocado
If you’d like, I can turn this into a chopped wedge pasta salad, grilled wedge version, or a make-ahead party platter.