A crisp wedge of iceberg lettuce crowned with a rich, homemade creamy blue cheese dressing, bacon crumbles, tomato, avocado, and chunks of tangy blue cheese makes a perfect starter or a satisfying main. This classic loaded wedge salad is simple to prepare and irresistibly flavorful.

The other night I made wedge salads for dinner. My husband was genuinely impressed and asked where I got the idea. I told him the truth — wedge salads have been around for decades — but I was delighted to see how excited he was. Whether served as a starter or a light main, the wedge salad feels both nostalgic and special.

I decided to prepare this classic mostly because I wanted a quick salad for two. The toppings — especially the homemade blue cheese dressing — were the real draw. As a big blue cheese fan, the creamy dressing sealed the deal.

We fell in love at the first bite. It’s surprising how delightful a simple wedge of iceberg lettuce can be when paired with the right topping. The homemade blue cheese dressing is truly the showstopper.

How to Make a Loaded Wedge Salad

What defines a wedge salad? The dressing. A creamy, well-seasoned blue cheese dressing lifts this salad from ordinary to memorable. You can blend the dressing just before serving, but for the best flavor let it chill for an hour or two so the ingredients meld.

Making Homemade Creamy Blue Cheese Dressing

Combine the following in a blender or food processor: 1 cup buttermilk, 1 cup quality mayonnaise, and 1 cup sour cream. Season with 1/2 teaspoon salt, 1/4 teaspoon coarse black pepper, 1/2 teaspoon garlic powder, and 3 teaspoons apple cider vinegar. If you prefer a thicker dressing, reduce the buttermilk by a few tablespoons.

Tip: Add the liquids to the blender first to help everything blend smoothly.

Blend until the base is smooth, then add 4 ounces of blue cheese crumbles and blend again until the dressing is velvety. Taste and adjust seasoning — sometimes a pinch more salt or pepper helps the blue cheese character shine through.

Tip: For a chunkier dressing, blend 2 ounces of blue cheese until smooth, then stir in the remaining 2 ounces by hand for pleasant texture.

Transfer the dressing to a jar and chill for 1–2 hours before serving. This recipe yields about 2 pints — enough for several wedge salads — so consider making a double batch to keep extra on hand; it stores well and adds quick flavor to many salads.

Preparing the Fully Loaded Wedge Salad

One head of iceberg lettuce will make four standard wedges. Start by removing any loose outer leaves, then remove the core. You can cut out the core with a knife or gently strike the core on a flat surface to loosen it, then rinse and drain the head well on paper towels.

Tip: Smell the core if unsure about freshness. A fresh head of lettuce should not smell bitter.

Trim a few of the pale center leaves — they can be bitter — and create a small hollow in the wedge to hold toppings. Cut the head into quarters for classic wedges. For easier eating, cut each quarter in half so each serving gets two smaller wedges.

Arrange the wedges on shallow plates. Drizzle a little blue cheese dressing on the lettuce first so the toppings adhere to the leaves.

Preparing Salad Toppings

For the toppings, chop two Roma tomatoes (seeded if you prefer) and dice two ripe avocados. Crisp bacon crumbles add a salty crunch; you can fry and crumble bacon yourself or use high-quality bacon bits. Add grated cheddar and extra blue cheese crumbles for texture and flavor.

Assemble the wedges: a light drizzle of dressing, then a generous sprinkling of bacon, tomatoes, avocado, cheddar, and blue cheese. Finish with another hearty drizzle of dressing. Fresh chives or thinly sliced red onion are lovely additions if you like a sharper bite.

Serve the wedges cold. To eat, slice down the center of the wedge with a knife and continue cutting into bite-sized pieces. The wedge salad makes a striking presentation and is elegant enough for special occasions — I even served these at Christmas and they were a hit.

Other Favorite Salad Recipes

• Traditional Hawaiian Macaroni Salad
• Broccoli, Cranberry and Pomegranate Salad
• Classic Grilled Chicken Cobb Salad
• BLT Salad with Fresh Basil Dressing
• Shrimp Pasta Caesar Salad
• Blackberry Feta Spring Salad

I hope you enjoy this loaded wedge salad. It’s quick to assemble and the homemade blue cheese dressing keeps well, so there’s no need to buy bottled blue cheese dressing when this version is so easy and flavorful.

Thanks for stopping by — happy nesting and happy cooking!

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About the Author

Norine shares approachable, comforting recipes that emphasize flavor and ease. Her simple, homemade dressings and classic salads are staples for busy weeknights and special gatherings alike.