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5 from 1 vote

Best Wedge Salad Recipe

Fresh iceberg lettuce topped with our favorite homemade dressing, bacon and sliced onions. This recipe is absolutely delicious and perfect for a backyard BBQ or a weeknight dinner!
Prep Time10 mins
Cook Time2 mins
Total Time12 mins
Course: Salad
Cuisine: American
Keyword: Bacon, Salad
Servings: 4 people
Calories: 1097kcal
Author: Eden

Ingredients

  • 1 1/2 cup mayonnaise
  • 2 tablespoons fresh squeezed lemon juice
  • 1 tablespoon ground pepper coarsely ground
  • 1 1/4 teaspoon Tabasco sauce
  • 1 cup crumbled blue cheese
  • 1/4 cup buttermilk
  • 3/4 pound bacon cut into thicker slices
  • 1 Large Head Fresh iceberg lettuce
  • 1 red onion sliced

Instructions

  • In a bowl, mix the mayonnaise, lemon juice, ground pepper, and Tabasco sauce.
  • Add in the crumbled blue cheese and stir well.
  • Add in the buttermilk and continue to stir until the ingredients are combined.
  • Cook the bacon in a skillet until golden brown. Set aside.
  • Make two cuts to the iceberg lettuce. One down the middle and then one horizontally so you have four large wedge pieces to serve.
  • Arrange the four wedges on a platter and add the dressing over the top. Be generous with the dressing, it's the best part!
  • Add the bacon and the sliced onions over the wedges. Enjoy!

Notes

To take the bite out of the raw onion, let the slices soak in ice water for 5 minutes. Drain them before serving on the wedge salad.
To eat a wedge salad, serve a knife and a fork. You can cut as you eat or chop it all before. I prefer chopping the entire wedge once it's on my plate.
Serve extra dressing, bacon, and onions in small bowls for guests to add more.
Buy preached lettuce heads to make it easier.

Nutrition

Calories: 1097kcal | Carbohydrates: 13g | Protein: 21g | Fat: 107g | Saturated Fat: 28g | Cholesterol: 118mg | Sodium: 1636mg | Potassium: 618mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1315IU | Vitamin C: 11.1mg | Calcium: 253mg | Iron: 1.6mg