American · Lunch
Classic Wedge Salad
A crisp wedge of iceberg lettuce topped with tangy blue cheese dressing, crumbled bacon, halved cherry tomatoes, and red onion. The lettuce stays cold and crunchy while creamy dressing and salty pork bacon bring richness. Finished with cracked black pepper and chives for a steakhouse-style starter salad.
$4
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
1272Calories
32.9gProtein
121.7gFat
7.2gCarbs
2.9gSugar
1.3gFiber
3126mgSodium
205mgChol
39.5gSat Fat
412mgPotassium
189mgCalcium
0.8mgIron
0.5mcgVitamin B12
14mgVitamin C
gluten-free
low-carb
rich-umami
all-time-classics
gluten-free
quick-lunch
Instructions
1
Prep
Cut the iceberg lettuce into a clean wedge and keep it chilled so it stays cold and crunchy.
2
Fry
Lay the bacon in a cold skillet over medium heat 6 to 8 minutes, turning once, until deep brown and crisp, then crumble.
3
Whisk
Whisk the mayonnaise, sour cream, crumbled blue cheese, and white wine vinegar until thick and creamy with visible cheese flecks.
4
Plate
Set the chilled lettuce wedge on a plate, spoon the dressing over, then scatter cherry tomatoes, red onion, bacon, chives, and cracked black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bacon, about 14 slices
- 11 head (600g) iceberg lettuce, cut into a wedge
- 2 oz56g blue cheese, crumbled
- 6 tbsp90g mayonnaise
- 4 tbsp60g sour cream
- 2 tsp2 tsp white wine vinegar
- 5 oz140g cherry tomatoes, halved
- 2 oz56g red onion
- 2 tbsp2 tbsp chives
- 1/2 tsp1/2 tsp black pepper
