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This classic Wedge Salad recipe is the perfect side dish for your next meal! Crisp iceberg lettuce is topped with blue cheese, bacon, tomatoes and red onion, and then finished with a homemade buttermilk ranch dressing. It’s cool, creamy and full of flavor and texture!
Add this simple Wedge Salad recipe to your regular dinner rotation! You can pretend that you’re at Outback and pair it with grilled steaks, but it’s also equally delicious when served with roasted chicken, pasta, casseroles or soup. A classic Wedge Salad with ranch is the little black dress of salads! It’s a dish that works well for both special occasions and for casual weeknights at home.
Wedge Salad History:
The classic Iceberg Wedge Salad rose to popularity in the 1970s, when it became a staple on the dinner menu at steakhouse restaurants across the country. The history of the Wedge Salad actually dates back much farther than the 1970’s, though. One of the first “official” Wedge Salad recipes can be found in a cookbook from 1916 called, “Salads, Sandwiches & Chafing Dish Recipes” by Marion Harris Neil. The original version used inexpensive iceberg lettuce as a base for Roquefort cheese, hard boiled eggs and a light dressing.
What is a classic Wedge Salad?
Today, a typical Wedge Salad recipe includes toppings such as crumbled blue cheese, diced tomatoes, crispy bacon and a creamy dressing like Blue Cheese, Ranch or Thousand Island.
How to make a Wedge Salad Recipe:
This is definitely one of the easiest salad recipes that you’ll ever make! Let’s get started…
Ingredients for Wedge Salad:
- Iceberg Lettuce
- Cooked, crumbled bacon
- Red onion
- Tomatoes
- Crumbled blue cheese
- Chopped fresh parsley
Step 1: Prepare The Dressing
First, prepare the Buttermilk Ranch Dressing by whisking together the mayonnaise, sour cream, Worcestershire sauce, vinegar, parsley, chives and dill. Add just enough buttermilk until the dressing reaches your desired consistency, then season with salt and pepper to taste.
Step 2: Cut the Lettuce
Cut the head of iceberg lettuce into 4-6 wedges, depending on how many people you are serving and how large your lettuce head is to start with.
Step 3: Assemble the Wedge Salad Recipe
Once the dressing and the lettuce are ready, it’s time to assemble the salads! Sprinkle each wedge with the crumbled bacon, diced red onion, chopped tomatoes, blue cheese and parsley. Drizzle with the ranch dressing and serve!
What to serve with an Iceberg Wedge Salad:
This versatile salad pairs well with so many different meals. Here are a few ideas to serve with your Wedge Salad:
- Grilled Steaks or London Broil
- Baked Salmon or Grilled Salmon
- Grilled Pork Chops or Oven “Fried” Breaded Pork Chops
- Cornflake Chicken or Fried Chicken
- Crab Cakes
- Marinated Italian Chicken
- Grilled Pork Tenderloin
- Oven BBQ Chicken Breast
- Chicken and Rice Casserole
- Salisbury Steak or Hamburgers
Preparation and Storage Tips:
- The dressing can be prepared in advance and stored in an airtight container in the refrigerator for 3-4 days.
- Cook and crumble the bacon in advance, too. Store the cooked bacon in the refrigerator for up to 3 days.
- Leftover salad will keep for about 1 day in the refrigerator, although the lettuce may get soggy if it’s already dressed.
- Cut into your wedge salad with a knife and fork, or serve it “chopped” style by cutting up the lettuce before serving.
Cook’s Tips and Recipe Variations:
- Dressing for Wedge Salad: I’ve included a recipe for homemade buttermilk ranch dressing, which is a nice creamy, bright contrast to the crisp lettuce. If you prefer, you can take a shortcut and purchase your favorite store-bought Ranch dressing (we like Hidden Valley brand, too) or you can use a blue cheese dressing or a Thousand Island dressing instead. There are no rules!
- Lettuce for Wedge Salad: Iceberg lettuce is traditionally used in a Wedge Salad recipe; however, you can substitute with Romaine lettuce if you prefer. To do so, just cut Romaine hearts in half lengthwise to serve.
- You can put just about any toppings that you prefer on your Wedge Salad recipe. I’ve included a few traditional options here (such as blue cheese, bacon, red onion and tomatoes), but you can omit any of those ingredients that you don’t like — or add others such as croutons, chopped fresh herbs, or chopped hardboiled egg. Make it your own!
- Don’t like blue cheese? Use crumbled feta cheese or grated cheddar cheese instead.
More salad recipes that you might enjoy:
- Couscous Salad
- Marinated Vegetable Salad
- Classic Pasta Salad
- Southern Pea Salad
- Broccoli Salad with Bacon
- Cucumber Salad
Wedge Salad Recipe
Ingredients
FOR THE BUTTERMILK RANCH DRESSING:
- 1 cup mayonnaise
- ½ cup sour cream
- 1 teaspoon Worcestershire sauce
- ½ teaspoon white vinegar
- ÂĽ cup chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 2 teaspoons chopped fresh dill
- ¼ cup – ½ cup buttermilk (or enough to thin to desired consistency)
- Salt and pepper, to taste
FOR THE SALAD:
- 1 small head iceberg lettuce
- 2 slices bacon, cooked and crumbled
- ½ of a small red onion, finely diced
- 2 tomatoes, diced
- ½ cup crumbled blue cheese
- ÂĽ cup chopped fresh parsley
Instructions
PREPARE THE DRESSING:
- In a small bowl, whisk together mayonnaise, sour cream, Worcestershire sauce, vinegar, parsley, chives and dill. Add buttermilk until the dressing reaches desired consistency. Season with salt and pepper, to taste.
ASSEMBLE THE SALAD:
- Cut the lettuce into 4-6 wedges, depending on how large you like each serving.
- Place each wedge on individual plates. Generously drizzle with dressing. Sprinkle chopped bacon, onion, tomatoes, cheese and parsley over top.
Notes
- Dressing for Wedge Salad: I’ve included a recipe for homemade buttermilk ranch dressing, which is a nice creamy, bright contrast to the crisp lettuce. If you prefer, you can take a shortcut and purchase your favorite store-bought Ranch dressing (we like Hidden Valley brand, too) or you can use a blue cheese dressing or a Thousand Island dressing instead. There are no rules!
- Lettuce for Wedge Salad: Iceberg lettuce is traditionally used in a Wedge Salad recipe; however, you can substitute with Romaine lettuce if you prefer. To do so, just cut Romaine hearts in half lengthwise to serve.
- You can put just about any toppings that you prefer on your Wedge Salad recipe. I’ve included a few traditional options here (such as blue cheese, bacon, red onion and tomatoes), but you can omit any of those ingredients that you don’t like — or add others such as croutons, chopped fresh herbs, or chopped hardboiled egg. Make it your own!
- Don’t like blue cheese? Use crumbled feta cheese or grated cheddar cheese instead.
Easy and delicious:)
Thanks, Kathy! 🙂