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Chopped Blue Cheese Wedge Salad

Course Salad
Cuisine American
Prep Time 15 minutes
Total Time 35 minutes
Servings 8


For the Chopped Wedge Salad

  • 2 heads iceberg lettuce, cores removed, quartered and chopped into bite-sized chunks (you can also sub in 1 head 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


  1. Add all of the dressing ingredients to a small bowl and stir well to combine. Refrigerate for at least 20 minutes.
  2. Then, make the salad. In a large bowl, assemble lettuces, bacon, tomatoes, red onions and blue cheese.
  3. Drizzle with blue cheese dressing and sprinkle with fresh dill or chives and freshly ground black pepper.