Go Back
–+ servings
Print Recipe

Wedge Salad with Homemade Blue Cheese Dressing

Cold, crisp wedges topped with creamy blue cheese dressing, bacon, tomato, and onion. Serve alongside your favorite steak!
Course: Salad
Cuisine: American
Servings: 4

Ingredients

DRESSING:

  • 1 c. mayonnaise
  • 1/2 c. sour cream
  • 2 T. buttermilk
  • 1/4 tsp. seasoned salt
  • 1/4 c. blue cheese crumbles
  • Salt and freshly ground black pepper to taste

SALAD:

  • 1 head iceberg lettuce cored & rinsed, cut into quarters

TOPPINGS:

  • 1 tomato seeded and diced
  • 2 green onions thinly sliced
  • 1/2 c. blue cheese crumbles
  • 1 c. cooked bacon chopped or crumbled
  • fresh ground black pepper to taste

Instructions

  • DRESSING: In a mixing bowl, whisk together the mayonnaise, sour cream, buttermilk and seasoned salt, until combined. Season with salt and pepper to taste.
  • Gently fold in 1/4 cup blue cheese crumbles. Transfer to a storage container with an air tight lid and refrigerate until ready to use.
  • SALAD: Core the lettuce (see instructions below). Rinse the lettuce under cold water. Shake well and pat dry. Cut into wedges.
  • TO ASSEMBLE: Place 1 wedge of lettuce on each of the 4 salad plates. Pour blue cheese dressing over each wedge. Sprinkle with tomatoes, green onions, crumbled blue cheese, and bacon. Season with freshly ground black pepper to taste and enjoy!

Notes

To core the lettuce - Hold the head of lettuce in two hands, position it so the core is facing down, slam it down on a hard flat surface, turn it over and remove the core.