Ingredients
1/2 head iceberg lettuce, rinsed and dried
8 tablespoons (about 1/2 cup) blue cheese dressing
12 cherry tomatoes, halved or quartered
2 hard-boiled eggs, chopped
4 slices bacon, cooked and crumbled
2 tablespoons blue cheese crumbles
Optional: 1/2 cup diced red onion
Optional toppings: 1 1/4 cups crispy lemon-butter breadcrumbs, fresh chives, avocado, or nuts
Blue Cheese Dressing:
1 cup light mayonnaise
1/2 cup sour cream
3 tablespoons white vinegar
3 teaspoons sugar
1/2 teaspoon dried dill
1/4 teaspoon garlic salt
1/2 teaspoon black pepper
4 ounces blue cheese, crumbled
Instructions
1. Make the dressing by combining mayonnaise, sour cream, vinegar, sugar, herbs, spices, and blue cheese crumbles. Refrigerate for at least 30 minutes.
2. Soak diced red onions in cold water with 2 tablespoons vinegar for 30 minutes, then drain.
3. Cook bacon until crisp, then crumble.
4. Remove outer leaves and core from lettuce, rinse and dry, then refrigerate for 5-6 hours if possible.
5. Cut lettuce into wedges and place on plates.
6. Drizzle blue cheese dressing over each wedge.
7. Top with tomatoes, eggs, bacon, blue cheese crumbles, and optional toppings.
8. Add crispy lemon-buttered breadcrumbs and fresh chives for texture.
9. Serve immediately or refrigerate for up to one hour.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥓 Crisp up bacon by cooking until the fat is fully rendered for the best texture.
🧅 Mellow red onion’s bite by soaking it in a vinegar-water solution.
🌿 Add lemon-zested breadcrumbs for a modern, crunchy swap for croutons.
- Prep Time: 5-20 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 wedge
- Calories: 100-125
- Sugar: 3.8-4 g
- Sodium: 369-402 mg
- Fat: 6-8 g
- Saturated Fat: 2.3-3 g
- Carbohydrates: 5-7 g
- Fiber: 1-1.2 g
- Protein: 6.5-7 g
- Cholesterol: 15-96 mg