This Classic Wedge Salad is a perfect accompaniment to your main dish. There’s definitely a reason it’s a classic. The creamy Ranch dressing pairs so well with the toppings.
The wedge salad made a name for itself being served alongside hunks of meat at high-end steakhouses. For me, it’s still one of the best side dishes for a steak. It’s the only thing I ever serve with my Tri Tip Steak.
Why You’ll Love It
- Load it up with all the toppings – tomatoes, walnuts, bacon. It’s so beautiful when it’s all dressed up.
- If you’re looking for a great summer salad, the classic wedge salad is always the winner. The crisp, fresh iceberg lettuce has perfect summer appeal.
- While it’s not a particularly “light” salad, in terms of calories, it’s a playful and fun addition to the meal.
Other great salads we love are this Golden Beet Salad with Toasted Spice Vinaigrette, Pear Gorgonzola Salad, Fennel, Avocado and Blood Orange Salad.
Toppings for a Wedge Salad
Really, you can top the salad with whatever ingredients you want, but the classic version has just tomatoes, bacon, walnuts, and blue cheese. I like to change out the walnuts for pine nuts once in a while. I also might add cubed chicken to make it a full meal, instead of a side salad.
You can use full-sized tomatoes, but I prefer to use cherry tomatoes because the flavor is so much more concentrated and they aren’t as watery.
You can candy the walnuts, if you like. I typically don’t go to that length, because it takes more time, but I do toast them first.
If you use blue cheese crumbles, I highly recommend trying to find some of this Rogue Creamery blue cheese. It’s my absolute favorite blue cheese. It’s produced in Oregon, so it’s not going to be found too far outside the west coast, but it’s worth it if you ever get a chance to try it.
Classic Wedge Salad with Homemade Blue Cheese Dressing
Ingredients
For the blue cheese dressing
- 1 small head of Iceberg lettuce cut into 4 wedges
- 1/4 cup Ranch dressing
- 1/4 cup (34 g) crumbled blue cheese divided
- 2 medium tomatoes diced
- 1/4 cup (29 g) chopped walnuts lightly toasted
- 4 strips bacon cooked and crumbled
- salt and pepper to taste
Instructions
- Place one lettuce wedge on each plate.
- Use the back of a spoon to coat the wedges’ sides with dressing. Garnish with blue cheese, tomatoes, walnuts, and bacon.
- Drizzle with additional dressing as desired. Season with salt and pepper. Serve.
Nutrition
Main Dishes to Serve This With
Beef
Oven-Baked Tri Tip Steak
Instant Pot Beef Short Ribs
Chicken
Marinated Grilled Chicken Thighs
Instant Pot Whole Chicken
BBQ Baked Chicken Wings
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.