Crisp Wedge Salad Recipe with Tangy Blue Cheese Dressing Easy Guide

Let me tell you, the crunch of iceberg lettuce paired with that rich, tangy blue cheese dressing is enough to make anyone’s mouth water before the first bite. The first time I made this crisp wedge salad, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It happened years ago, when I was knee-high to a grasshopper, sneaking bites from my grandma’s salad bowl at family dinners. There was something about the simplicity of those cool, crunchy wedges drizzled with creamy, bold dressing that felt like pure, nostalgic comfort.

My family couldn’t stop sneaking them off the plate (and honestly, I can’t blame them). This crisp wedge salad with tangy blue cheese dressing has become a staple at our gatherings, potlucks, and even casual weeknight dinners. You know what’s great? It’s dangerously easy to throw together but looks like you spent hours in the kitchen, perfect for impressing guests or brightening up your Pinterest recipe board. Trust me, after testing this recipe multiple times in the name of research, of course, it feels like a warm hug on a plate, and you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Honestly, this crisp wedge salad recipe with tangy blue cheese dressing ticks all the boxes, and here’s why:

• Quick & Easy: Comes together in under 20 minutes—perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely have everything in your kitchen already.
• Perfect for Any Occasion: Ideal for potlucks, family dinners, or as a refreshing side on hot summer days.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike, even blue cheese skeptics!
• Unbelievably Delicious: The combo of crisp lettuce, creamy dressing, and savory bacon bits is next-level comfort food.

What makes this recipe stand apart? It’s the perfectly balanced blue cheese dressing—creamy but with just the right amount of tang to cut through the richness. Plus, the wedges hold their crunch (no soggy lettuce here!), making every bite a delight. I’ve tried a few blue cheese dressings before, but blending in a touch of sour cream and mayo gives this one that silky, dreamy texture that sticks to every leaf. You know that feeling when a recipe just hits the spot so well you close your eyes after the first bite? Yep, that’s this salad.

This salad isn’t just good—it’s comfort food reimagined: fresher, faster, yet packed with soul-soothing satisfaction. Whether you’re impressing guests without stress or craving a simple, classic side, this crisp wedge salad with tangy blue cheese dressing has got your back.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and substitutions are easy if you need them.

• Iceberg Lettuce: 1 large head, washed and cut into 4 wedges (the star of the show for that signature crunch)
• Blue Cheese: 4 ounces, crumbled (I prefer Maytag or Roquefort for punchy flavor)
• Mayonnaise: ½ cup (adds creaminess)
• Sour Cream: ¼ cup (balances tanginess)
• Buttermilk: ¼ cup (use dairy-free milk with a splash of lemon juice if needed)
• Lemon Juice: 1 tablespoon fresh (brightens the dressing)
• Garlic: 1 small clove, minced (adds subtle depth)
• Worcestershire Sauce: 1 teaspoon (boosts umami)
• Salt & Pepper: To taste
• Bacon: 4 slices, cooked crisp and crumbled (optional but highly recommended for savory crunch)
• Cherry Tomatoes: 1 cup halved (optional, for a juicy pop of color and flavor)
• Chives or Green Onions: 2 tablespoons, finely chopped (for garnish and fresh bite)

For a gluten-free option, this salad works perfectly as-is. And if you’re not a fan of blue cheese, swapping in feta or goat cheese creates a milder but still delicious dressing. I sometimes swap in Greek yogurt for sour cream to lighten it up without losing creaminess. For summer gatherings, fresh herbs like dill or parsley add a lovely twist. You really can’t go wrong!

Equipment Needed

• Large salad bowl or platter for serving
• Medium mixing bowl for the dressing
• Whisk or fork for blending dressing ingredients
• Sharp knife for cutting the iceberg lettuce into wedges
• Cutting board
• Measuring cups and spoons
• Frying pan for cooking bacon (or microwave-safe plate if using microwave)

If you don’t have a whisk handy, a fork does the trick just fine. I’ve used both my trusty cast-iron skillet and a nonstick pan for bacon, depending on the day. For budget-friendly options, a plastic cutting board and inexpensive measuring spoons work like a charm too. Just make sure your knife is sharp; a dull one makes wedge cutting frustrating (trust me, learned that the hard way!).

Preparation Method

1. Prepare the Lettuce: Remove any wilted outer leaves from the iceberg head. Cut the head into 4 equal wedges, keeping the core intact to hold the leaves together. Rinse the wedges under cold water and pat dry carefully with paper towels. Set aside on a serving platter. (Pro tip: drying the wedges well prevents sogginess.)
2. Cook the Bacon: In a frying pan over medium heat, cook the bacon slices until crisp, about 6-8 minutes, flipping occasionally. Transfer to a paper towel-lined plate to drain excess fat. Once cooled, crumble into small pieces. (If in a hurry, microwave bacon on a paper towel-lined plate for 3-4 minutes.)
3. Make the Blue Cheese Dressing: In a medium bowl, combine mayonnaise, sour cream, and buttermilk. Whisk until smooth. Add lemon juice, minced garlic, and Worcestershire sauce, whisking again. Gently fold in the crumbled blue cheese—leave some chunks for texture. Season with salt and pepper to taste. (If the dressing feels too thick, add a splash more buttermilk.)
4. Assemble the Salad: Drizzle the blue cheese dressing generously over each iceberg wedge, letting it drip down the layers. Sprinkle the crumbled bacon evenly over the wedges, followed by halved cherry tomatoes and chopped chives or green onions.
5. Final Touches: Serve immediately to keep the crispness. Optionally, add freshly ground black pepper or a squeeze of lemon on top. (If prepping ahead, keep the dressing and toppings separate until serving.)

This entire process takes about 15-20 minutes, and honestly, it’s one of those recipes where every step smells better than the last. You’ll know you’re doing it right when the dressing is creamy but tangy, and the lettuce still snaps with each bite.

Cooking Tips & Techniques

Here are some insider tips I’ve picked up so your crisp wedge salad with tangy blue cheese dressing turns out perfect every time:

• Keep It Cold: Chill your lettuce and dressing ingredients ahead of time. Cold lettuce holds its crunch better, and a cold dressing tastes fresher.
• Don’t Overmix the Dressing: Fold in the blue cheese gently to keep those delightful chunks intact. Overwhisking can break down the cheese too much, losing texture.
• Dry Lettuce Thoroughly: Water is the enemy of crispiness here. After washing, use a salad spinner or paper towels to get those wedges dry as a bone.
• Bacon Timing Matters: Cook bacon just before assembling so it stays crispy. If you make it too early, it can turn chewy.
• Adjust Consistency: If your dressing is too thick, add buttermilk or milk a teaspoon at a time. Too thin? Add a touch more mayo or sour cream.
• Personal Note: I once forgot to add Worcestershire sauce, and the dressing tasted flat—don’t skip it! It adds that umami magic.

Timing-wise, I like to multitask—while bacon cooks, I prep the dressing and lettuce. That way, everything comes together fresh and fast.

Variations & Adaptations

Let’s face it, one salad doesn’t fit all tastes or dietary needs. Here are some fun ways to switch up this crisp wedge salad with tangy blue cheese dressing:

• Dairy-Free Twist: Swap mayo and sour cream for vegan versions, use a dairy-free blue cheese alternative or omit cheese and add extra lemon for tang.
• Low-Carb/Keto Friendly: This recipe is already low in carbs, but you can boost fat by adding extra bacon or avocado slices.
• Different Greens: Not loving iceberg? Try romaine or butter lettuce for a softer bite, though the classic crunch won’t be quite the same.
• Seasonal Flair: In summer, toss in fresh corn kernels or use heirloom tomatoes for color and sweetness.
• Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the dressing for those who like a little heat.

Personally, I once swapped out bacon for crispy pancetta and added roasted walnuts for crunch—total crowd-pleaser! Feel free to experiment; this recipe is forgiving and fun.

Serving & Storage Suggestions

Serve this crisp wedge salad immediately for the best crunch and flavor. It’s perfect as a starter or side alongside grilled steak, roasted chicken, or even a casual burger. Pair it with a chilled white wine or a crisp IPA for a refreshing combo.

If you need to prep ahead, keep the lettuce wedges, dressing, and toppings separate in airtight containers in the fridge. Assemble just before serving to avoid sogginess. Leftover dressing keeps well for up to 3 days.

To reheat bacon bits, pop them in a warm skillet for a minute or two to bring back crispiness. Avoid microwaving if possible, as it makes them chewy.

Fun fact: the flavors in the dressing develop and meld beautifully if made a few hours ahead (just keep it cold!). The tang gets deeper, and the blue cheese softens into creamy bliss.

Nutritional Information & Benefits

This crisp wedge salad with tangy blue cheese dressing offers a satisfying balance of fats, protein, and fiber. A typical serving (one wedge with dressing and toppings) contains approximately:

Calories	Fat	Protein	Carbs	Fiber
350 kcal	30 g	10 g	5 g	2 g

Blue cheese is a good source of calcium and protein, and buttermilk adds probiotics for gut health. Iceberg lettuce provides hydration and a bit of fiber without many calories. Be mindful that bacon adds sodium and saturated fat, so moderation is key.

This recipe works well for gluten-free and low-carb diets, though it’s not suitable for vegans unless adapted. If you’re watching calories, using light mayo and reducing bacon can help.

From a wellness perspective, I love how this salad balances indulgence with fresh crunch, making you feel satisfied without being weighed down.

Conclusion

There’s something timeless about a crisp wedge salad with tangy blue cheese dressing—it’s simple, satisfying, and downright irresistible. Whether you’re throwing together a quick lunch or impressing at a dinner party, this recipe hits the spot with minimal fuss. Customize it to your taste, add your favorite toppings, or keep it classic—the choice is yours. Personally, I adore this salad because it reminds me of family dinners and those little moments of joy in everyday cooking.

If you try this recipe, please leave a comment and tell me how it went or what variations you loved. Sharing food stories is what makes cooking so special. So grab that iceberg, whip up that dressing, and get ready for a crunchy, creamy delight you’ll want again and again. Happy cooking!

FAQs

Can I make the blue cheese dressing ahead of time?

Yes! The dressing actually tastes better after sitting in the fridge for a few hours, but keep it chilled and stir before serving.

What if I don’t like blue cheese?

You can substitute with feta or goat cheese for a milder flavor or skip the cheese altogether and add extra lemon juice for tang.

How do I keep the iceberg lettuce from getting soggy?

Make sure to dry the wedges thoroughly after washing and add dressing just before serving to maintain crunch.

Can I use pre-cooked bacon or bacon bits?

Absolutely! Pre-cooked bacon or store-bought bacon bits save time and work well, just sprinkle them on right before serving.

Is this salad suitable for meal prep?

Yes, but keep lettuce, dressing, and toppings separate until ready to eat to prevent sogginess and loss of texture.

Print