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Loaded Steakhouse Wedge Salad with Easy Creamy Blue Cheese Dressing

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A flavorful wedge salad featuring crunchy iceberg lettuce, crispy bacon, juicy cherry tomatoes, and a homemade creamy blue cheese dressing. Perfect as a satisfying side or light meal.

Ingredients

Scale
  • 1 large head iceberg lettuce, quartered into wedges
  • 6 slices bacon, cooked crisp and crumbled
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup blue cheese crumbles
  • For the creamy blue cheese dressing:
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup buttermilk
  • 1 teaspoon lemon juice
  • 1 garlic clove, minced
  • 1/2 teaspoon Worcestershire sauce
  • Salt and freshly ground black pepper, to taste
  • Extra 1/4 cup blue cheese crumbles for dressing mix-ins
  • Optional garnishes: chopped fresh chives or parsley

Instructions

  1. Cook the bacon: Heat a skillet over medium heat and cook 6 slices of bacon until crispy, about 8–10 minutes, flipping occasionally. Drain on paper towels and crumble once cool. (Tip: Save a bit of the bacon fat for sautéing onions if you want extra flavor.)
  2. Prepare the dressing: In a medium mixing bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, and 1/4 cup buttermilk until smooth. Add 1 teaspoon lemon juice, 1 minced garlic clove, 1/2 teaspoon Worcestershire sauce, salt, and pepper to taste. Fold in 1/4 cup blue cheese crumbles gently. Chill in the fridge for at least 15 minutes to let flavors meld.
  3. Prep the vegetables: Rinse and pat dry 1 large head of iceberg lettuce. Cut into 4 wedges, keeping the core intact to hold the shape. Slice 1/4 cup red onion thinly and halve 1 cup cherry tomatoes.
  4. Assemble the salad: Arrange each lettuce wedge on plates. Drizzle generously with creamy blue cheese dressing. Scatter crumbled bacon, cherry tomatoes, red onions, and remaining blue cheese crumbles on top. Garnish with chopped chives or parsley if desired.
  5. Serve immediately to maintain crisp texture and vibrant flavors.

Notes

Do not overdress the salad to keep the lettuce crisp. Bacon can be cooked in a skillet for crispier results or microwaved for convenience. Dressing can be made up to 3 days ahead and stored in the fridge. For dairy-free, use vegan mayo and yogurt and omit or substitute blue cheese. Add a splash of buttermilk to thin dressing if needed. Fresh minced garlic is preferred over garlic powder for best flavor.

Nutrition

Keywords: wedge salad, steakhouse salad, blue cheese dressing, bacon salad, iceberg lettuce, easy salad recipe, creamy dressing

Find it online: https://zorbmeal.com/loaded-steakhouse-wedge-salad-recipe-easy-creamy-blue-cheese-dressing/