Classic Wedge Salad

I’m really not a huge fan of lettuce, but that’s just not true when it comes to the Classic Wedge Salad. This one is a classic for a reason. It’s tasty and with just a few ingredients that are easy to pull together, it’s also dead simple. And while steak houses will charge you a pretty penny for it, you can enjoy it in your own home for a very affordable price. The people around my table find an entire ‘wedge’ too big so you can cut them in half lengthwise if this is true for you, too. I find the size of an entire wedge to be just right but like Elaine on Seinfeld, I do really love a big salad!


1 head of iceberg lettuce, cut into quarters so you have four large wedges

1 cup of cherry tomatoes, chopped

1 cup of cucumber, chopped

6 – 8 slices of bacon, depending on how much you like

For blue cheese salad dressing:

1 cup of plain Greek yogurt

1/2 cup of mayonnaise

3 tablespoons heavy cream

3 teaspoons red wine vinegar

1/2 teaspoon Worcestershire sauce

1/2 teaspoon garlic powder

1/2 teaspoon freshly ground black pepper

1/2 cup crumbled blue cheese, plus 3 tablespoons

2 tablespoons of fresh chives, thinly sliced


1.) Place all ingredients for blue cheese salad dressing, except 3 remaining tablespoons of blue cheese and chives, into a blender. Blend until smooth. Pour into an airtight container and add remaining 3 tablespoons of blue cheese and chives. Stir and let sit in fridge for at least one hour to allow flavours to marry.

2.) When ready to assemble salad, cook bacon until crisp and then crumble into small pieces.

3.) Place wedges of lettuce on four separate plates. Drizzle blue cheese dressing liberally (if you choose; I like a lot of dressing) over the wedge. Add tomatoes, cucumbers, and bacon pieces.

4.) Serve and enjoy!