This crisp and refreshing wedge salad is made with iceberg lettuce, juicy tomatoes, crispy bacon, and drizzled with a garlicky blue cheese vinaigrette.
Salads are a staple in my diet, and are probably on your radar too if you’re looking to eat healthier, eat more greens, eat locally, and/or boost your macros. I have also found that even my kids enjoy eating salads because they’re never boring. Trust me – you do not have to eat boring salads. Make your own delicious and healthy dressings, experiment with different flavors and textures and have fun with it. I love this Wedge Salad with Bacon and Blue Cheese Vinaigrette as a way to shake up the typical tossed salad. And it’s great for hosting because you can prep the wedges in advance, and then just serve with the dressing on the side! No more soggy salads.
Ingredients
- For the salad: lettuce, cherry tomatoes, red onion, and cooked bacon.
- For the vinaigrette: lemon juice, olive oil, honey, garlic, Dijon mustard, chili flakes, blue cheese, salt and pepper.
How to Make a Wedge Salad with Bacon and Blue Cheese Vinaigrette
I like to start by making my dressing, so it has time to chill in the fridge. Begin by pouring your lemon juice into a measuring cup, and then grating your garlic with a microplane.
Next add the olive oil and Dijon mustard, whisking frequently to combine.
Stir in the honey.
And finish with the chili flakes and a pinch of salt and pepper. Whisk until emulsified, then set in the fridge to chill.
While dressing is chilling, take your iceberg lettuce and cut it into 4 wedges.
Slice a red onion into thin slices, and cut your cherry tomatoes into halves.
Next take some crispy cooked bacon and cut it into smaller pieces. Alternatively, you could just use bacon bits.
Sprinkle the toppings evenly on the wedges on a plate.
Finish the salad by drizzling over the top the dressing and piling on some blue cheese. Serve, and enjoy!
Frequently Asked Questions
What is the proper way to eat a wedge salad?
With a fork and knife! They’re often served with steaks, so you would cut it bite by bite with your steak knife.
What kind of lettuce is a wedge salad?
Iceberg lettuce is the only lettuce that grows around itself to make a head that’ll stay mostly together when cut into wedges.
How do you cut lettuce for a wedge salad?
Keep the core intact, so you won’t cut off any ends like when you’re chopping lettuce for a salad. Cut the head of lettuce straight down the middle into 2 halves, then again into wedges!
More Delicious Salads
- Syrian Salad
- Spicy Lebanese Salad
- Italian Garden Salad with Fennel
- Asparagus Pasta Salad
- Kale Caesar Salad
Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your salad.
Next time you’re cooking a fancy or date-night meal, consider serving this impressive looking and equally delicious Bacon Wedge Salad with Bacon and Blue Cheese Vinaigrette. You’ll wow your dinner guests, I guarantee it.
Your fork is waiting.
Wedge Salad with Bacon and Blue Cheese Vinaigrette
Ingredients
- 1 head iceberg lettuce (quartered into large wedges)
- 1 cup cherry tomatoes (halved)
- 1 small red onion (thinly sliced)
- 6 slices cooked bacon
Garlicky Blue Cheese Vinaigrette
- ¼ cup lemon juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 1 clove garlic (minced)
- 1 tablespoon Dijon mustard
- ½ teaspoon chili flakes (optional)
- salt and pepper (to taste)
- 4 ounces blue cheese (crumbled)
Instructions
- Place iceberg lettuce wedges on a large platter and scatter with sliced onion, tomatoes and bacon pieces.
- In a small bowl, whisk together the first seven ingredients of the garlicky blue cheese vinaigrette (everything but the blue cheese.) Once emulsified, stir in the blue cheese crumbles before drizzling over the wedge salad to serve.