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Iceberg Wedges with Blue Cheese Dressing

Course Salad
Cuisine American
Keyword blue cheese dressing, cobb salad, iceberg lettuce, iceberg salad, iceberg wedge, summer salad, wedge salad
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 people
Calories 481 kcal


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


  1. 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.

  2. Remove any limp outer leaves of the iceberg salad and then cut in half, then cut each half into quartered wedges.

  3. 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.

  4. Give one or two more sprinkle of freshly ground pepper and serve.

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.