Blue Cheese Wedge Salad

5 from 7 votes

A classic wedge salad made with iceberg lettuce, bacon and blue cheese.

Course Salad

Cuisine American

Prep Time 10

Cook Time 0

Total Time 10

Servings people

Calories 99kcal

Remove any limp outer layers of the lettuce.
1 head iceberg lettuce
Slice lettuce in half from top to bottom, right through the center of the core.
Cut a small wedge to remove the core.
Rinse each half of the lettuce under cool water. Allow the water to fill all the layers. Place lettuce with the cut side down and allow all the water to drain off.
Cut each half into small wedges. You can cut into halves or thirds, depending on the size of your head of lettuce and how large you'd like each serving to be.
Place each wedge with the rounded side down onto a plate.
Drizzle with blue cheese dressing.
1 cup blue cheese salad dressing
Sprinkle with bacon, crumbled blue cheese, and cherry tomatoes.
¼ cup crispy bacon bits, 1 cup cherry tomatoes, ¼ cup blue cheese crumbles
Add a bit of salt and pepper and serve.

Try to drain all of the excess water from the lettuce. Shake the head to help remove water.