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Wedge Salad with Blue Cheese Dressing

Wedge salad with blue cheese dressing pairs crisp iceberg lettuce with creamy homemade dressing, crisp bacon, cherry tomatoes, red onion, and fresh chives. Chill the dressing for at least 20 minutes so its flavors come together, then spoon it over the wedges just before serving.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the dressing
  • 0.5 cup sour cream
  • 0.33 cup mayonnaise
  • 0.25 cup buttermilk
  • 1 tsp lemon juice
  • 0.5 tsp Worcestershire sauce
  • 0.5 cup blue cheese crumbled
  • 0.13 tsp black pepper
For the salad
  • 4 bacon slices
  • 1 head iceberg lettuce large
  • 1 cup cherry tomatoes halved
  • 0.25 cup red onion thinly sliced
  • 2 tbsp fresh chives chopped

Equipment

  • 1 10-inch skillet

Method
 

Make the dressing
  1. Whisk the sour cream, mayonnaise, buttermilk, lemon juice, and Worcestershire sauce in a medium bowl until smooth.
  2. Stir in the blue cheese and black pepper.
  3. Cover and refrigerate for at least 20 minutes.
Cook the bacon
  1. Cook the bacon in a 10-inch skillet over medium heat for 8–10 minutes, turning occasionally, until crisp.
  2. Drain the bacon on paper towels.
  3. Crumble the bacon.
Assemble the salad
  1. Remove any wilted outer leaves from the lettuce.
  2. Cut the head into 4 wedges.
  3. Arrange one wedge on each plate.
  4. Spoon the dressing over the wedges.
  5. Top with the tomatoes, red onion, crumbled bacon, and chives.

Notes

For best texture, keep the lettuce chilled and add the dressing just before serving. Refrigerate leftover dressing in a covered container for up to 3 days; assembled salad is best eaten the same day. Freezing is not recommended. For a lighter dressing, replace the sour cream with plain Greek yogurt.