Cool and crisp iceberg lettuce wedges dripping with homemade blue cheese dressing, crumbled bacon and juicy tomatoes makes this Classic Wedge Salad a family favorite!
FREE EASY KETO DINNERS EBOOK
- ❤️ Why You'll Love This Wedge Salad Recipe
- 🛒 What's in a Wedge Salad
- 🔪 How to Make a Wedge Salad
- ☑️ Storage Instructions
- 💡 Tips
- 🍴 What to Serve with a Wedge Salad
- 🔄 Substitutions and Additions
- What is a wedge salad made of?
- What is so special about a wedge salad?
- How do you cut an iceberg for a wedge salad?
- How do you eat wedge salad?
- What kind of lettuce is a wedge salad made from?
- 🍽️ More Salad Recipes
❤️ Why You'll Love This Wedge Salad Recipe
- Homemade version of the traditional steakhouse salad
- Cool crisp iceberg lettuce wedge
- Smothered in homemade blue cheese dressing
- Crumbled crispy bacon bits
- Fresh juicy cherry tomatoes
- Made in just 10 minutes
One of my favorite low carb salads to make is this Classic Wedge Salad. It all starts with a crisp and refreshing wedge of iceberg lettuce, cut into wedges.
Then a quick and easy homemade blue cheese dressing is generously poured over the top. Freshly cooked crispy bacon, vine ripe cherry tomatoes and chopped chives are added for one tasty and beautifully presented salad!
This is one Keto salad that is sure to be a huge hit with anyone you prepare it for. If you love a good quick and easy salad, also be sure to try this Caprese Salad, Creamy Cucumber Salad or Greek Salad.
🛒 What's in a Wedge Salad
- Iceberg lettuce
- Homemade Blue Cheese Dressing
- Cherry tomatoes
- Blue cheese crumbles
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
- Food processor
- Sharp knife
- Cutting board
🔪 How to Make a Wedge Salad
Add the chopped bacon to a skillet and fry until crisp.
While the bacon is frying, you can make the blue cheese dressing.
Allow the dressing to sit so the flavors can meld, while you prepare the salad.
Cut your washed and dried head of iceberg lettuce in half down the center of the core. Cut each half into two pieces or quarters.
Cut off the piece of core and place each wedge on a serving plate.
Wash, dry and slice the tomatoes in half.
Pour some dressing over each wedge, then top with some tomato halves, crispy bacon, chopped chives and blue cheese crumbles.
Serve immediately while still cold.
☑️ Storage Instructions
Store leftover salad in the fridge for several days. It is best to store the ingredients separately to avoid the salad becoming soggy.
- To save some time, you can actually prepare everything ahead of time. Make the dressing and store it in an airtight jar in the fridge. Chop the tomatoes, chives and even cut the lettuce into wedges and store it all in the fridge separately. You can even cook the bacon, then heat it up right before you assemble the salads.
- If you don’t have a food processor to make the dressing in, you can use a whisk and mixing bowl. Before adding in the blue cheese, I would break up the larger crumbles with your fingers as much as you can.
- Since this salad is best served chilled, you can assemble the salads and chill them in the fridge for about 20 minutes prior to serving.
🍴 What to Serve with a Wedge Salad
Since this is a classic steakhouse salad, I highly recommend this Cast Iron Steak with Mushrooms, or Grilled Ribeye with Compound Butter along with another classic steakhouse favorite, Creamed Spinach.
🔄 Substitutions and Additions
- If you don't want to make your own blue cheese dressing, you can use store bought instead.
- Traditionally a wedge salad is made with iceberg lettuce, but if you prefer butter or Boston lettuce, you can certainly use either one instead.
- If you don’t have cherry tomatoes, you can chop any tomato that you like. Just be sure the chunks are small enough to make them easier to eat.
- If you prefer a stronger blue cheese flavor, you can use Gorgonzola instead.
- For a copycat Outback Steakhouse wedge salad, add some diced red onions and a drizzle of Balsamic Reduction over the top.
- If you don’t have chives, you can use finely chopped green onions.
- To add a special touch, you can caramelize some shallots and add some over the top once they have cooled.
What is a wedge salad made of?
The traditional version includes all the same ingredients in this wedge salad recipe: iceberg lettuce, blue cheese dressing, crumbled bacon, tomatoes and chives.
What is so special about a wedge salad?
This cook crisp salad is a favorite in most steakhouses, served along with a hearty steak and those classic sides.
How do you cut an iceberg for a wedge salad?
First you cut the head in half, straight through the core. Then cut each half in half, giving you 4 wedges total. If the head of lettuce is large enough, you can get 6 wedges out of it. Then cut off the core on each wedge.
How do you eat wedge salad?
Cut a bite-size piece of the lettuce, then swipe it through the dressing and as the dressing sticks to lettuce, it will easily pick up and hold onto the tomatoes and bacon as you scoop them up.
What kind of lettuce is a wedge salad made from?
Traditionally iceberg is the number one choice, because the leaves hold together nicely once you have cut the head into wedges. That being said, as I mentioned above, if you don’t care for iceberg, you can use any lettuce that is similar in shape like Boston or butter lettuce. Just keep in mind the leaves are looser and may not hold together as well.
🍽️ More Salad Recipes
- Caprese Salad with Balsamic Reduction
- Grilled Shrimp Salad with Apricot Vinaigrette
- Keto " Big Mac" Cheeseburger Salad
- Asian Grilled Chicken Salad
- Buffalo Chicken Salad
- Keto Taco Salad
- Classic Cobb with Ranch Dressing
FREE 20 EASY KETO RECIPES EBOOK
Classic Wedge Salad
- 1 head iceberg lettuce
- ½ batch Homemade Blue Cheese Dressing
- 6 slices bacon, chopped
- 1 cup cherry tomatoes, halved
- ⅔ cup blue cheese crumbles
- 1 tablespoon chives, chopped
- Add the chopped bacon to a skillet and fry until crisp.
- While the bacon is frying, you can make the blue cheese dressing.
- Allow the dressing to sit so the flavors can meld, while you prepare the salad.
- Cut your washed and dried head of iceberg lettuce in half down the center of the core. Cut each half into two pieces or quarters.
- Cut off the piece of core and place each wedge on a serving plate.
- Wash, dry and slice the tomatoes in half.
- Pour some dressing over each wedge, then top with some tomato halves, crispy bacon, chopped chives and blue cheese crumbles.
- Serve immediately while still cold.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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