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Iceberg Wedges Salad with Blue Cheese Dressing
- 10 mins total
- 10 mins prep
- serves 4 people
Skip To The Recipe
A wonderfully refreshing Iceberg Wedge Salad topped with Blue Cheese Dressing that can be enjoyed any time of the year.
You can serve this wedge as a side salad with any meal, like Penne Alla Vodka, Chicken piccata, or Jalapeno Burgers.
The perfect salad with an impressive presentation and takes you little time to prepare it.
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.
How to cut a wedge
- The leaves of the iceberg salad are compact and layered tightly which makes the perfect lettuce to use.
- To make wedges grab the whole head removing any limp leaves that you may see, 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 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 remaining in between the leaves layers.
- If not serving immediately, keep the slices wrapped on paper and place them in the refrigerator. The damp paper towels will prevent drying.
Topping Ideas
The possibilities are endless thus let your imagination go. Here are a few suggestions on other toppings that 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
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 was debuted on the menu of restaurants around 1920.
Iceberg salad had no calories, but it is high in water content than most other types of salads. No vitamins of nutrient-packed either. Perfect when you want to watch your calorie intake, beware, however, of all the other calories that you made additions to it.
Looking for more delicious recipes?
You may want to try:
Tomato, Kale, Chard, Spinach Pappardelle
Mushrooms and Herbs Salad
Delicata Squash, Radicchio, and Garbanzo Salad
Ravioli with Artichokes Hearts, Sun-Dried Tomatoes, Spinach
Nutrition Facts
Iceberg Wedges with Blue Cheese Dressing
Amount Per Serving
Calories 481
Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 16g100%
Trans Fat 1g
Cholesterol 70mg23%
Sodium 921mg40%
Potassium 390mg11%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 6g7%
Protein 9g18%
Vitamin A 1210IU24%
Vitamin C 7mg8%
Calcium 195mg20%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Iceberg Wedges with Blue Cheese Dressing
- 10 mins total
- 10 mins prep
- serves 4 people
Ingredients
-
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
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1 head of iceberg salad, cored and outer leaves removed
-
cherry tomatoes, halved
-
freshly ground black pepper
-
chives finely chopped for garnish (optional)
Instructions
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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.
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It’s crazy how simple wedge salads are, yet they look so elegantly delicious! The addition of blue cheese dressing and bacon has my taste buds drooling this morning.
We have enjoyed this salad so much and you have no idea how many so-call testings we had to do. I ran our of bacon 🙂
Simple and delicious.
I absolutely love a good wedge salad and i can’t wait to make your recipe from scratch! I’ve always wanted to make one at home. Thanks for the great recipe!
The pleasure is all mine. You will love how easy it is to make.
Enjoy!
I love wedge salad and honestly never think to make it at home. This changes NOW!
I have debated for years to make it home, and once I did, we have had it non-stop. So easy to make and so delicious too.
Enjoy!
The lemon juice is such a nice touch.
Thank you! I love lemon and I like to incorporate it in my cooking as much as possible.
Wow! This looks amazing! And what a gorgeous idea! Have to make this straight away! Thanks for the great recipe!
Thank you and you most welcome.
Enjoy!
great idea! never tried a wedge salad before because we always cut it.
You will love it and it is so easy to make too.
Enjoy!
This is a fabulous dressing for a cheese lover!:))) And it still counts as very healthy as it is for salad!!!
Absolutely! I love cheese and will use it in my cooking any chance I get.
Enjoy!