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Fresh Wedge Salad Recipe with Easy Tangy Blue Cheese Dressing

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A crisp and refreshing wedge salad featuring crunchy iceberg lettuce and a creamy, tangy homemade blue cheese dressing, perfect as a quick lunch or a side dish.

Ingredients

Scale
  • 1 large head iceberg lettuce, cut into quarters
  • 4 ounces blue cheese, crumbled
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup buttermilk
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 3–4 slices bacon, cooked crisp and crumbled (optional)
  • Small handful fresh chives or parsley, chopped

Instructions

  1. Remove any wilted outer leaves from the iceberg lettuce. Rinse under cold water and dry thoroughly using paper towels or a salad spinner. Cut the head into four equal wedges by slicing through the core. (Prep time: 5 minutes)
  2. In a medium bowl, combine mayonnaise, sour cream, and buttermilk. Add lemon juice, apple cider vinegar, garlic powder, salt, and black pepper. Whisk until smooth. Gently fold in crumbled blue cheese, leaving some chunks for texture. Taste and adjust seasoning if needed. (Prep time: 10 minutes)
  3. Slice cherry tomatoes in half. Thinly slice red onion. Cook bacon until crisp, then crumble and drain on paper towels. Chop fresh chives or parsley for garnish. (Prep time: 10 minutes)
  4. Arrange each wedge on serving plates. Spoon the blue cheese dressing generously over the wedges, allowing it to cascade down the layers. Scatter cherry tomatoes and red onion slices over the top. Sprinkle with crumbled bacon and fresh herbs. (Prep time: 5 minutes)
  5. Serve immediately for best crunch, or chill the dressing separately and add just before serving if preferred. Optionally, add freshly cracked black pepper on top.

Notes

Keep lettuce cold until serving for best crunch. Avoid overdressing to maintain crispness. Bacon is optional but recommended for texture and flavor. Dressing can be made 1-2 days ahead and stored in the fridge. For a lighter dressing, substitute mayonnaise and sour cream with Greek yogurt. For vegan options, use dairy-free mayo and yogurt and omit bacon.

Nutrition

Keywords: wedge salad, blue cheese dressing, iceberg lettuce, fresh salad, easy salad recipe, tangy dressing, quick salad, side dish

Find it online: https://tempotaste.com/fresh-wedge-salad-recipe-with-easy-tangy-blue-cheese-dressing/