This wedge salad is my go-to when I need something quick, fresh, and a little fancy without the effort. It’s crisp, creamy, and always a hit at dinner.
Drizzle with blue cheese dressing. Divide the toppings evenly for each wedge using 1 diced Roma tomato, 6 slices cooked and crumbled bacon, ¼ cup minced red onion, Homemade Blue Cheese Dressing, and 1 cup blue cheese crumbles. Garnish with fresh chives, if desired!
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Notes
Updated May 24, 2025Make Ahead Instructions: Cut the iceberg into wedges, keeping the stem on to hold the leaves together. Rinse well, drain, and store in a plastic bag with a paper towel—this keeps it fresh for up to 2 weeks. Trim the stem and any browning leaves just before serving.