The classic Wedge Salad has it all: crisp, cold iceberg, creamy blue cheese, salty bacon, and burst of juicy tomato. Its only flaw is the delivery. Trying to cut through a towering wedge with a knife and fork often results in a dramatic avalanche of toppings onto your plate (or lap). This version solves that problem entirely. By chopping everything into perfect, bite-sized pieces, every single forkful delivers the perfect balance of cool crunch, tangy dressing, and savory toppings. It’s all the flavor you love, with none of the impracticality.
Why This Salad Works
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Perfectly Portioned: Every bite contains the ideal mix of lettuce, bacon, tomato, and blue cheese.
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Easy to Eat: No more struggling to cut through a wedge. This salad is ready to enjoy immediately.
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Better Dressing Distribution: Chopping and tossing allows the creamy dressing to lightly coat every piece of lettuce, not just the top.
Ingredients
For the Salad:
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1 head iceberg lettuce, cored, quartered, and chopped into bite-sized pieces
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1 romaine lettuce heart, cored and chopped into bite-sized pieces
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8 slices bacon, cooked until crisp and crumbled
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2 cups cherry tomatoes, halved
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¼ cup fresh chives, chopped
For the Creamy Blue Cheese Dressing:
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½ cup buttermilk
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¾ cup mayonnaise
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¾ cup sour cream
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1 ½ cups blue cheese, crumbled, divided
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½ teaspoon garlic powder
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2 teaspoons Worcestershire sauce
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Juice of 1 lemon (about 2 tablespoons)
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2 tablespoons fresh chives, chopped
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Kosher salt and freshly ground black pepper, to taste
