Classic Wedge Salad
Crisp iceberg lettuce wedges topped with tangy blue cheese dressing, bacon, tomatoes, and red onion. A steakhouse favorite that's simple to assemble and deeply satisfying.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
- ½ cup sour cream
- ¼ cup mayonnaise
- ½ cup crumbled blue cheese
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 1 whole head of iceberg lettuce
- 8 ounces cherry tomatoes
- ¼ whole red onion
- 6 strips vegetarian bacon strips, cooked and crumbled
- 2 tablespoon fresh chives, chopped
Instructions
- 1
Pour 0.5 cup sour cream and 0.25 cup mayonnaise into a medium bowl.
- 2
Mince the garlic clove until the pieces are smaller than a grain of rice, about pencil-tip dot size.
- 3
Add the minced garlic and 1 tablespoon lemon juice to the bowl with the sour cream and mayo.
- 4
Add 0.5 cup crumbled blue cheese to the bowl.
- 5
Whisk all ingredients together using a fork or whisk until no lumps of sour cream remain and the dressing is smooth and creamy, about 45 seconds. Set aside.
- 6
Cut the iceberg lettuce head in half from top to root, then cut each half in half lengthwise, creating four wedges with the root end holding the leaves together.
- 7
Slice the cherry tomatoes in half by cutting straight down from the tip through the center of each tomato.
- 8
Cut the red onion quarter lengthwise from the root to the tip into thin strips about 1/8-inch thick, like cutting onion rings but in one direction instead of circles.
- 9
Cook the vegetarian bacon according to package directions, then crumble it into small pieces about the size of peas. Set aside.
- 10
Chop the fresh chives into small pieces about 1/4-inch long by cutting them straight across with a small knife.
- 11
Place one lettuce wedge on each of two plates, positioning it in the center with the cut side facing up.
- 12
Pour half of the blue cheese dressing over the first wedge, letting it pool slightly on top of the leaves, then repeat with the remaining dressing on the second wedge.
- 13
Scatter half of the cherry tomato halves over the first wedge, arranging them so they sit on top of the dressing, then repeat on the second wedge.
- 14
Scatter half of the red onion strips over the first wedge in a loose pile, then repeat on the second wedge.
- 15
Sprinkle the crumbled bacon pieces evenly across both wedges, dividing the total amount between them.
- 16
Sprinkle the chopped chives over both wedges as a final garnish, then serve immediately.
Tools you’ll need
- chef's knife
- cutting board
- medium mixing bowl
- fork or whisk
- small knife
- two dinner plates
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