Great for Father’s Day or any random weeknight! This classic iceberg wedge salad recipe features iceberg lettuce, tomato, crumbled bacon, chives, and the creamiest homemade blue cheese dressing you’ve tasted.
It’s crisp and refreshing, and chopped into easy-to-eat bite-sized pieces!
Chopped Blue Cheese Wedge Salad
Prep Time 15 minutes
Total Time 35 minutes
Servings 8
Ingredients
For the chopped wedge salad
- 2 heads iceberg lettuce, cores removed, quartered and chopped into bite-sized chunks (you can also sub in a head of romaine for a bit of extra flavor)
- 6 slices cooked bacon, roughly diced
- 2 cups cherry tomatoes, halved
- ½ red onion, sliced thinly
- 4 oz blue cheese, crumbled
- 1 tbsp fresh dill (you can also use chives)
- Freshly ground black pepper, to taste
- Kosher salt, to taste
For the blue cheese dressing
- 1 cup light sour cream
- ½ cup mayonnaise
- 3 tbsp buttermilk
- 3 tsp red wine vinegar
- ¼ tsp garlic salt
- 1 ½ tsp freshly ground black pepper
- 4 oz blue cheese, crumbled
- 3 chives, diced
- Kosher salt, to taste
Preparation
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1. Add all of the dressing ingredients to a small bowl and stir well to combine. Refrigerate for at least 20 minutes.
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2. Then, make the salad. In a large bowl, assemble lettuces, bacon, tomatoes, red onions and blue cheese.
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3. Drizzle with blue cheese dressing and sprinkle with fresh dill or chives and freshly ground black pepper.
Bon Appétit!
xx—BB
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