Recipe courtesy of Gesine Bullock-Prado

Wedge Salad with Crispy Bacon and Blue Cheese Dressing

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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1 cup crumbled blue cheese

1/2 cup mayonnaise 

1/2 cup full-fat Greek yogurt or sour cream

1 tablespoon fresh lemon juice 

1 teaspoon Dijon mustard 

Fine sea salt and freshly cracked black pepper

Buttermilk or water, for thinning, optional

1 head iceberg lettuce, cored and cut into 4 wedges 

8 cherry tomatoes, cut in half 

4 strips crispy cooked bacon 


Mash up 1/2 cup of the blue cheese in a bowl until smooth; add the mayonnaise, yogurt, lemon juice and Dijon mustard and mix until combined. Season to taste with salt and pepper. If the dressing is too thick for your taste, add a bit of buttermilk or water to thin down. Cover and refrigerate until ready to use.

Lay the iceberg wedges on a platter or one on each individual plate.

Top with a generous drizzle of dressing, then sprinkle with the cherry tomatoes and the remaining 1/2 cup blue cheese. Top each with strip of crispy bacon.

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