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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!

Close up front shot of Iceberg Wedge Salad recipe

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.

Overhead shot of two wedge salad recipes on plates on a wooden table

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.

Ranch dressing for wedge salad in a yellow bowl with whisk

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.

Process shot of how to cut wedge salad

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!

Classic Wedge Salad recipe with Ranch on a blue and white plate

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:

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.
Iceberg wedge salad on a plate with bacon, tomatoes and ranch on top

More salad recipes that you might enjoy:

Close up front shot of Iceberg Wedge Salad recipe

Wedge Salad Recipe

5 from 1 vote
Prep: 15 minutes
Cook: 0 minutes
0 minutes
Total: 15 minutes
Servings 4 – 6 people
Calories 251.7 kcal
This classic Wedge Salad recipe is the perfect side dish for your next meal!

Ingredients
  

FOR THE BUTTERMILK RANCH DRESSING:

  • 1 cup mayonnaise
  • ½ cup sour cream
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon white vinegar
  • ¼ 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
  • ¼ 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.

Nutrition

Serving: 1wedge salad with about 2 tablespoons of dressingCalories: 251.7kcalCarbohydrates: 6gProtein: 7.1gFat: 22.6gSaturated Fat: 7.5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.8gCholesterol: 26.2mgSodium: 488.8mgPotassium: 270.4mgFiber: 1.3gSugar: 3.8g
Keyword: classic wedge salad, iceberg wedge salad, wedge salad recipe
Course: Salad
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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