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+ servings
wedge salad topped with blue cheese dressing, red onion, bacon, and cherry tomatoes.
5 from 2 votes

Wedge Salad

An easy recipe for a classic iceberg Wedge Salad is the perfect side dish for dinner! It comes together in less than 20 minutes.
Author Diana
Servings 8 servings
Prep Time 20 minutes
Total Time 20 minutes


  • 1 head iceberg lettuce
  • 1 cup blue cheese dressing homemade or store bought
  • 1 cup cherry tomatoes sliced in half
  • ½ red onion diced
  • 6 slices bacon cooked, cooled, and crumbled
  • ¼ cup crumbled blue cheese


  • Remove the outer leaves of the head of iceberg lettuce. Wash, dry, and cut the lettuce into 4 wedges, removing the stem.
  • Plate the salad wedges, then top with blue cheese dressing, cherry tomatoes, diced red onion, crispy bacon, and crumbled blue cheese.
  • Serve immediately, or refridgerate for up to an hour to serve chilled.


  • Make homemade blue cheese dressing using my easy recipe! Store-bought dressing will work too. 
  • Add other ingredients. The ingredients here are the classics, but you can dress this salad up with a drizzle of red wine viniagrette, crunchy croutons, or your favorite fresh veggies. 
  • To make smaller wedges, carefully cut each quarter of the iceberg in half. 
  • To store: Keep the prepared salad in the refrigerator for up to an hour before serving. You can prep ahead by getting all the ingredients ready, and then assembling just before serving. 


Calories: 130kcal | Carbohydrates: 5g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 454mg | Potassium: 191mg | Fiber: 1g | Sugar: 3g | Vitamin A: 469IU | Vitamin C: 7mg | Calcium: 66mg | Iron: 1mg