A wonderfully refreshing Iceberg Wedge Salad topped with Blue Cheese Dressing that can be enjoyed anytime.

You can serve this wedge as a side salad with any meal, like Penne Alla Vodka, Chicken Piccata, or Jalapeno Burgers.

Iceberg wedges salad with blue cheese dressing

This perfect salad has an impressive presentation and takes you little time to prepare it.

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Served on a chilled plate, with the blue cheese dressing draped over it while adding bacon and tomatoes, it makes this salad stand out from all others.

In this Article

The Origins of the Iceberg Wedges Salad

Food historians are tracing the timeline to 1916 when Marion Harris Neil’s cookbook, “Salads, Sandwiches, and Chafing Dishes Recipes,” was first printed.

It debuted on the menu of restaurants around 1920.

Iceberg salad has no calories, but it is high in water content than most other types of salads. No vitamins or nutrient-packed either.

Perfect when you want to watch your calorie intake but beware of all the other calories that you added to it.

How to cut a wedge salad

  • The iceberg salad leaves are compact and layered tightly, making the perfect lettuce to use.
  • To make wedges grab the whole head, remove any limp leaves you may see, and place the stem facing you on a clean and flat surface. This will prevent from having uneven slices.
  • With a very sharp chef’s knife, slice down the middle core. Cut each half again to make four-quarters of the salad.
  • Rince each piece and gently shake any excess water. I would suggest placing them on a paper towel-lined plate to catch any excess water between the leaves layers.
  • If not serving immediately, wrap the slices on paper and place them in the refrigerator. The damp paper towels will prevent drying.
iceberg salad cut into wedges

Ingredients needed to make this classic wedge salad

Head of iceberg salad – green outer leaves, not bruising and make sure that there is no dark spots on the base

Mayonnaise – I am a huge fan of Kraft mayonnaise, and if you have time, homemade mayonnaise is always a treat. 

Blue cheese crumble – I would recommend buying the blue cheese in a wedge and crumbling it yourself. 

Buttermilk – of late, I have had difficulty finding buttermilk at the grocery store. Therefore, I am making it at home. The rule of thumb is 1 cup of milk, 1 tablespoon of lemon juice or vinegar, stir well, and voila, you have buttermilk. 

Salt and pepper – your seasoning

Bacon crumbles – one of my favorite toppings. Make as much as you wish.

Cherry tomatoes – they are easy to slice in half and to eat with your salad. If you find the mix, optional, it is a pretty color visual for your salad

​Lemon juice -used to prepare the blue cheese dressing

Chives – optional

How to make homemade blue cheese dressing

There is no equivalent to homemade dressing, and this blue cheese is straightforward to prepare and all the flavors blend beautifully. It’s always fun to have some extra in the refrigerator.

  • In a medium bowl, stir the sour cream, mayonnaise, a quarter of the blue cheese crumbles, buttermilk, lemon juice, salt, and pepper. 
  • Stir until smooth. Add another quarter of a cup of blue cheese. Taste and season to your liking.

Refrigerate, and you are all set to enjoy it.

iceberg wedge salad with blue cheese dressing

Topping Ideas

The possibilities are endless; thus, let your imagination go. Here are a few suggestions on other toppings you can enjoy with your Iceberg wedge salad with bleu cheese dressing.

  • avocados
  • slices cucumbers
  • olives
  • croutons
  • red onions, very thinly sliced to not overpower the blue cheese dressing
  • grilled or roasted chicken
  • salmon or sea scallops


Your dressing will store well in the refrigerator for up to three days in a glass air-tight container.

Keep your head iceberg lettuce in a plastic bag with a damp paper towel around so it will not dry out.

Frequently Asked Questions

What pairs well with blue cheese dressing?

Chicken fingers and wings dipped in blue cheese are my all-time favorite. Spread it over bread, add some prosciutto and fresh figs for an appetizer.

What dressing goes with iceberg lettuce?

Balsamic Italian dressing, Shallot vinaigrette, or yogurt with fresh dill.

What is so special about a wedge salad?

It offers a cool, crisp dish that is appreciated by steak lovers and vegetarians; you will omit the bacon from this recipe.

iceberg salad wedge with blue cheese dressing on a white serving plate
iceberg wedges with blue cheese dressing

Iceberg Wedges with Blue Cheese Dressing

5 from 7 votes
iceberg wedges with blue cheese dressing
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 people
A wonderfully refreshing Iceberg Wedge Salad topped with Blue Cheese Dressing that can be enjoyed any time of the year.


  • 1 cup sour cream
  • ½ cup mayonnaise
  • ½ cup blue cheese, crumbled + a few chunks for garnish
  • 3 tablespoons buttermilk
  • 2 tablespoons lemon juice
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 4 bacon strips, cooked, cooled, and crumbled
  • 1 head of iceberg salad, cored and outer leaves removed
  • cherry tomatoes, halved
  • freshly ground black pepper
  • chives, finely chopped for garnish (optional)


  • In a medium bowl stir together the sour cream, mayonnaise, ¼ of the blue cheese, buttermilk, lemon juice, salt, and pepper. Stir well until smooth. Gently stir in the remaining ¼ cup crumbled blue cheese. Refrigerate for at least 20 minutes before serving. At this point you can store it in the refrigerator up to 3 days.
  • Remove any limp outer leaves of the iceberg salad and then cut in half, then cut each half into quartered wedges.
  • Place each wedge on a plate and drizzle with the blue cheese dressing. Top it with a few crumbles of bacon, sprinkle of chives (if using), reserved blue cheese chunks and the tomatoes.
  • Give one or two more sprinkle of freshly ground pepper and serve.


Calories: 481kcal | Carbohydrates: 8g | Protein: 9g | Fat: 46g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 921mg | Potassium: 390mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1210IU | Vitamin C: 7mg | Calcium: 195mg | Iron: 1mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

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