Lettuce Wedge Salad

I admit that writing a so-called "recipe" for a lettuce wedge salad is a bit rudimentary.  Nevertheless, I'm going to nail down the essential elements for those that aren't familiar with this famous side salad.

lettuce wedge salad


  • 1 head iceberg lettuce, washed and cored
  • 1 large vine ripened tomato
  • real bacon crumbles (I didn't have any when I photographed this; it was still good)
  • Texas style = (fresh grated cheddar cheese) and homemade ranch dressing
  • or
  • *homemade bleu cheese dressing (recipe follows) and extra fresh bleu cheese crumbles if you choose.
  • sea salt


With a large sharp knife cut lettuce in half from core side to top.  Then cut each half in half again from core side to top.  These are your wedges.  Place each one on a plate pointy side up.

Drizzle a small amount of dressing in a zigzag motion over the wedge spilling off the lettuce and onto the plate

Dice tomato into small pieces.  Divide tomato, cheese, and bacon pieces and sprinkle over the tops.

Grind a bit of sea salt on top to finish it off, and voila - a super simple, totally delicious lettuce wedge salad! 

** There is no comparison between bottled ranch or bleu cheese vs. homemade.  Just make it yourself.  It doesn't take long, and it tastes at least 100X better.

Homemade Bleu Cheese Dressing Recipe:

  • 3/4 Cup Sour Cream
  • 1 1/2 Cup Mayonnaise
  • 1/2 Tsp. Dry Mustard
  • 1/2 Tsp. Garlic Powder
  • 1/2 Tsp. Sea Salt
  • 1/2 Tsp. Ground White Pepper-Black will suffice
  • 4-6 Oz. Bleu Cheese Crumbles


In a bowl, whisk together the sour cream and mayonnaise. Add in mustard, garlic powder, salt and pepper. Stir in bleu cheese. Cover, and refrigerate for several hours before serving.  *Best if you wait 24 hours to let the flavors come together Store in a recycled jar.  It will keep at least (5-7) days in a refrigerator.  Thanks Misty for the homemade bleu cheese recipe!

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