This loaded wedge salad is crazy delicious! Classic iceberg wedges are layered with sliced apples, bacon, tomatoes, cheese, and blue cheese OR ranch dressing.
I LOVE a good wedge salad, and will always order it if it’s on the menu at a restaurant. This homemade version is better than any restaurant wedge salad I’ve ever had! It’s incredibly delicious and so easy to make!
Ingredients Notes
Iceberg lettuce: Classic wedge salad is made with iceberg lettuce. You’ll need one head of lettuce for this recipe (but it can easily be doubled, if needed). If you have time, chill the iceberg wedges before topping them with ingredients – the lettuce will be extra crisp and delicious if you do so.Apple: Thinly sliced apples are added to the wedge salad. Choose a sweet crisp apple, like honey crisp, cosmic crisp, gala, etc.Tomatoes: The tomatoes can be diced as big or small as you like. Cherry tomatoes, roma tomatoes, or any other variety of tomatoes can be used. Blue cheese dressing: Wedge salads usually include blue cheese dressing, but you can definitely sub ranch dressing for the blue cheese if you’d like. My favorite storebought brands of blue cheese dressing are the Litehouse brand (refrigerated) and Trader Joe’s.Bacon: Cook and crumble 6 to 8 slices of bacon for this recipe. Blue cheese crumbles: If you aren’t a fan of blue cheese, you can sub out the blue cheese for crumbled feta cheese, goat cheese, or shaved Parmesan.I am a huge fan of blue cheese, so using blue cheese dressing and blue cheese crumbles is my idea of a perfect wedge salad. However, several in my family don’t agree. It’s easy to make this recipe using half blue cheese dressing and half ranch dressing if you are a house divided like mine.
How to Core and Cut Iceberg Lettuce for Wedge Salad
Place the iceberg lettuce with the core down on a cutting board. Press into the top of the lettuce firmly – doing so separates the core from the lettuce leaves. Flip the lettuce over. Remove and discard the core.Remove any wilted or discolored leaves from the outside of the lettuce.Place the lettuce core-side down on the cutting board. Cut the head of lettuce directly down the center to create two halves. Cut each half into three to four wedges.
How to Make This Loaded Wedge Salad
You won’t believe how easy this salad is to put together. The combination of all the ingredients and toppings and dressing is so incredibly yummy!
To assemble:
Place the iceberg wedges pointy-side up on a platter or plate.Scatter the apple slices across the lettuce.Drizzle the dressing over the lettuce and apples.Sprinkle the tomatoes, bacon, and blue cheese crumbles over the top. Serve immediately (or refrigerate up to an hour before serving – any longer and the apples may discolor).
My cousin-in-law, Tami, sent me this recipe after she recreated a restaurant-favorite at home for a family meal. She raved about how good it was, and after making (multiple times!), I can attest that this loaded wedge salad lives up to the hype.
It is stunning in presentation, so easy to make, and the perfect side dish for any meal.
I’ve been wanting a really good wedge salad recipe for my blog for years, and I am ecstatic to finally get this recipe posted for you!
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Crazy Good Loaded Wedge Salad
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Salad TongsSmall White Platter8-Inch Chef’s KnifeIngredients
1headiceberg lettuce1mediumcrisp apple, cored and cut into thin slices½ to 1cupchopped tomatoes 1cupblue cheese or ranch dressing6 to 8slicesbacon, cooked and crumbled¼ to ½ cupblue cheese crumbles (see note)Instructions
Place the iceberg lettuce with the core down on a cutting board. Press into the top of the lettuce firmly – doing so separates the core from the lettuce leaves. Flip the lettuce over. Remove and discard the core.Remove any wilted or discolored leaves from the outside of the lettuce. Place the lettuce core-side down on the cutting board. Cut the head of lettuce directly down the center to create two halves. Cut each half into three to four wedges. Place the wedges pointy-side up on a serving platter or plate. OPTIONAL:If you have time, place the lettuce in the refrigerator to chill for 15 to 20 minutes (for super crisp lettuce). Scatter the apple slices and tomatoes over the lettuce wedges. Drizzle with dressing. Sprinkle the bacon and blue cheese crumbles over the top.Serve immediately.Notes
Blue Cheese:If you aren’t a fan of blue cheese, you can sub out the blue cheese for crumbled feta cheese, goat cheese, or shaved Parmesan.Nutrition
Serving: 1 wedge of saladCalories: 163kcalCarbohydrates: 9gProtein: 6gFat: 12gSaturated Fat: 4gCholesterol: 15mgSodium: 539mgFiber: 2gSugar: 6gRecipe Source: from Mel’s Kitchen Cafe (idea and base recipe given to me by my cousin-in-law, Tami!)
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