Classic Wedge Salad

Why You’ll Love This Recipe

• Super quick and easy to prepare
• Crunchy, creamy, salty, and tangy all in one bite
• Visually impressive with minimal effort
• Easily customizable with your favorite toppings and dressings
• Pairs perfectly with grilled meats, especially steak
• A great make-ahead option for entertaining
• Low in carbs and gluten-free
• Requires only a few basic ingredients
• No cooking needed aside from bacon
• Ideal for both side dish or light entrée

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Iceberg lettuce
• Cherry tomatoes or grape tomatoes
• Red onion
• Bacon, cooked until crispy
• Blue cheese dressing
• Blue cheese crumbles
• Freshly ground black pepper (optional)

Directions

1. Cut a head of iceberg lettuce into quarters through the core to create four sturdy wedges.
2. Rinse each wedge gently under cold water to remove any dirt, then pat completely dry with paper towels.
3. Place each lettuce wedge on a serving plate, cut-side up.
4. Spoon blue cheese dressing generously over the top of each wedge.
5. Sprinkle each with halved cherry tomatoes, thinly sliced red onions, crumbled bacon, and blue cheese crumbles.
6. Add freshly ground black pepper to taste, if desired.
7. Serve immediately for best texture and flavor.

Servings and timing

This Classic Wedge Salad recipe makes 4 servings. Prep time is approximately 10 minutes, and no cooking is required beyond preparing the bacon (about 10–15 minutes if needed).

Variations

• Use different dressings: Try ranch, Caesar, or green goddess instead of blue cheese.
• Make it vegetarian: Omit the bacon or use a plant-based alternative.
• Add protein: Grilled chicken, steak strips, or shrimp make this salad a satisfying main.
• Add crunch: Top with croutons, roasted nuts, or crispy onions.
• Switch the cheese: Feta or goat cheese can be used instead of blue cheese crumbles.
• Spice it up: Add sliced jalapeños or a drizzle of hot sauce for heat.

Storage/Reheating

For best results, store the lettuce wedges, toppings, and dressing separately in airtight containers in the refrigerator. Assemble just before serving to keep everything fresh and crisp. The components will last up to 2 days. This salad is served cold and does not require reheating.

FAQs

What type of lettuce is best for a wedge salad?

Iceberg lettuce is the classic choice because of its firm structure and refreshing crunch.

Can I make this salad in advance?

Yes, you can prep all the ingredients ahead of time, but assemble just before serving to keep the lettuce crisp.

Is there a substitute for blue cheese dressing?

Yes, you can use ranch, Caesar, or any creamy dressing you prefer.

How do I keep the lettuce from getting soggy?

Make sure to dry the lettuce thoroughly after washing and don’t add dressing until just before serving.

Can I use pre-cooked bacon?

Yes, store-bought pre-cooked bacon works well and saves time. Just warm it slightly and crumble it.

What’s the best way to cut iceberg lettuce for wedges?

Slice the head into quarters through the core to help the wedges stay intact.

Can I add extra vegetables?

Absolutely. Cucumber, radish, avocado, or corn kernels are great additions.

Is this salad gluten-free?

Yes, as long as the dressing and toppings you use are certified gluten-free.

Can I make this salad dairy-free?

Yes, use a dairy-free dressing and skip or replace the blue cheese with a non-dairy alternative.

Is wedge salad keto-friendly?

Yes, it’s naturally low in carbs and high in fat, making it a good fit for keto diets.

Conclusion

The Classic Wedge Salad is a simple yet show-stopping dish that never goes out of style. With its crisp lettuce base, creamy blue cheese, smoky bacon, and bursts of juicy tomato, it offers the perfect mix of textures and flavors. Whether you’re serving it as a starter or adding protein for a full meal, this salad is a delicious and versatile favorite you’ll want to make again and again.

Classic Wedge Salad

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Classic Risotto is a creamy and comforting Italian dish made with arborio rice slowly simmered in broth, enhanced with onions, white wine, butter, and Parmesan cheese. It’s an elegant, versatile meal perfect for both everyday dinners and special occasions.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

• 1 cup Arborio rice
• 1 small onion, finely chopped
• 2 tablespoons olive oil or butter
• 1/2 cup dry white wine
• 4 cups chicken or vegetable broth, kept warm
• 1/2 cup freshly grated Parmesan cheese
• Salt, to taste
• Black pepper, to taste

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Instructions

1. Warm the broth in a saucepan and keep it at a gentle simmer throughout the cooking process.
2. In a large pan, heat olive oil or butter over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes.
3. Add Arborio rice and stir constantly for 1–2 minutes to lightly toast the grains.
4. Pour in the white wine and stir until fully absorbed.
5. Add warm broth one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more.
6. Continue adding broth and stirring for 18–20 minutes, until the rice is al dente and creamy.
7. Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste.
8. Serve hot and enjoy immediately.

Notes

• Use warm broth to maintain consistent cooking temperature.
• Stirring often releases starch for a creamier risotto.
• Customize with vegetables, herbs, or proteins as desired.
• Use high-quality Parmesan for best flavor.

Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 2g
• Sodium: 650mg
• Fat: 11g
• Saturated Fat: 5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 9g
• Cholesterol: 20mg