What is a loaded wedge salad made of?

A loaded wedge salad features a large wedge of crisp iceberg lettuce topped with a variety of ingredients such as crispy bacon, hard-boiled eggs, diced tomatoes, red onion, and crunchy croutons or lemon breadcrumbs. It’s usually dressed with creamy dressings like blue cheese or buttermilk ranch. This combination creates a salad that's crunchy, creamy, and flavorful, making it a popular side dish at steakhouses and home meals alike.

How do I properly cut iceberg lettuce for a wedge salad?

To cut iceberg lettuce for a wedge salad, first remove any outer leaves that are wilted or browned. Cut the head in half vertically through the core, then slice each half into three or four wedges depending on size. Keep the core intact during slicing to help the wedge hold together. Rinse each wedge briefly under cold water and pat dry before plating to keep it fresh and crisp.

What are simple ways to make a blue cheese dressing for wedge salad?

Blue cheese dressing for a wedge salad can be made by blending together crumbled blue cheese, buttermilk (or milk), lemon juice, salt, and pepper. Pulse the mixture just enough to combine while keeping some chunky bits for texture. Adjust the amount of buttermilk or lemon juice to reach your preferred consistency and flavor balance. Homemade dressing tastes fresher and complements the salad’s crunch and savory toppings.

Can I add protein to a loaded wedge salad to make it a full meal?

Yes, adding proteins like grilled chicken, shrimp, or steak turns a wedge salad into a satisfying main dish. These proteins pair well with the cooling lettuce and creamy dressing, offering more substance and flavor variety. You can also add hard-boiled eggs or crispy bacon for extra protein and texture without overwhelming the classic wedge salad taste.

How long can I store leftover ingredients for a wedge salad?

Individual ingredients such as lettuce wedges, bacon, eggs, and dressing can be stored separately in airtight containers in the refrigerator for 4 to 6 days. It’s best to assemble and dress the salad just before serving to maintain freshness and avoid sogginess. If you need to prep in advance, keep components chilled and combine them right before mealtime for the best texture and flavor.

Loaded Wedge Salad Recipe: Classic Iceberg With Bold Flavor

Ingredients

Scale

1/2 head iceberg lettuce, rinsed, dried, and quartered
8 tablespoons homemade blue cheese dressing
12 cherry tomatoes, halved or quartered
2 hard-boiled eggs, chopped
4 slices cooked bacon, crumbled
2 tablespoons blue cheese crumbles

Homemade Blue Cheese Dressing:
1/2 cup mayonnaise
3 ounces soft blue cheese or Gorgonzola
1 tablespoon buttermilk or regular milk
Juice of 1/2 lemon
Salt and black pepper, to taste

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Instructions

1. For the dressing, combine mayonnaise, blue cheese, buttermilk, and lemon juice in a small food processor or bowl. Blend briefly to combine, leaving some texture. Season with salt and black pepper.
2. Wash and dry the lettuce, remove loose or browned leaves. Cut the half head into 4 wedges, keeping the core intact initially to hold the wedges together, then trim the core if desired. Arrange wedges on a plate with the pointed end facing up.
3. Drizzle each wedge with about 2 tablespoons of blue cheese dressing.
4. Top with halved cherry tomatoes, chopped hard-boiled eggs, crumbled bacon, and blue cheese crumbles.
5. Serve immediately for best texture or refrigerate for up to one hour before serving.

Last Step:

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Notes

⏱️ This salad is quick to prepare, making it perfect as a starter or a light meal.
🧀 Substitute the blue cheese dressing with ranch if preferred, and use cheddar cheese crumbles instead.
🥬 Keep the lettuce wedges whole as long as possible to prevent wilting; serve soon after assembling.

Author: Brandi Oshea
Prep Time: 5 minutes
Assembly Time: 5 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-cook
Cuisine: American
Diet: Keto-friendly

Nutrition

Serving Size: 1 wedge
Calories: 100-136
Sugar: 3-3.8 g
Sodium: 266-369 mg
Fat: 6-9 g
Saturated Fat: 2.3-5 g
Unsaturated Fat: N/A
Trans Fat: N/A
Carbohydrates: 5.4-7 g
Fiber: 1.2-2 g
Protein: 6-6.5 g
Cholesterol: 51-96 mg