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Classic Wedge Salad

Classic Wedge Salad

Course Appetizer, Main Course, Salad
Cuisine American
Keyword classic-wedge-salad, wedge-salad-recipe
Prep Time 10 minutes
Dressing chill time 12 hours
Total Time 12 hours 10 minutes
Servings 8 servings
Calories 450kcal


  • Dressing:
  • 1 cup real mayonnaise
  • ½ cup sour cream
  • ½ cup buttermilk or milk
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • ½ teaspoon white pepper
  • ½ teaspoon granulated garlic
  • 2-3 dashes Worcestershire sauce
  • 3 tablespoon chopped fresh chives may use more or less to taste
  • 1 6 oz block bleu cheese, crumbled and divided May use Gorgonzola, Danish Blue, Maytag, Stilton, Roquefort or your favorite
  • 2 large firm heads iceberg lettuce rinse and pat dry, cut into 8 wedges
  • 1 pint cherry tomatoes halved
  • 1 lb bacon cooked and crumbled
  • 1 small red onion thinly sliced
  • 3 tablespoon fresh chives sliced


  • In a medium-size mixing bowl whisk together mayonnaise, sour cream, buttermilk, lemon juice, minced garlic, salt, onion powder, white pepper, granulated garlic and Worcestershire. Whisk until fully combined then add ½ crumbled blue cheese and chives. Mix well. Store chilled in an airtight container overnight.
  • To assemble: Arrange wedges on a platter. Season lightly with salt and pepper. Drizzle with ½ dressing, Top with sliced tomatoes and onion. Sprinkle with bacon, remaining crumbled blue cheese and chives.
  • Serve immediately with additional dressing on the side.


You may omit salt and pepper and allow each person to season their own wedge salad , if desired.


Serving: 1serving | Calories: 450kcal | Carbohydrates: 17g | Protein: 16g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 1197mg | Potassium: 585mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1423IU | Vitamin C: 22mg | Calcium: 76mg | Iron: 2mg