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Close up shot of the wedge salad with the toppings
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5 from 27 votes

Wedge Salad with Blue Cheese Dressing

Fresh and delicious, this iceberg wedge salad is drizzled in a creamy blue cheese dressing for one tasty bite. Serve as a side dish or app.
Course Salad
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 273kcal
Author Yumna Jawad

Ingredients

  • 1 large head iceberg lettuce the outer leaves removed, cut into 4 wedges
  • Half pint cherry tomatoes quartered
  • ¼ cup diced red onions
  • 4 ounces crumbled blue cheese
  • Salt and pepper to taste
  • Chives or parsley for serving

Dressing

  • 4 ounces crumbled blue cheese plus more for topping
  • ¼ cup sour cream
  • ¼ cup plain yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon hot sauce
  • 1 teaspoon Worcestershire sauce

Instructions

  • In a bowl, combine the salad dressing ingredients and whisk to combine.
  • Place each wedge of lettuce on a small salad plate. Gently spoon the dressing over each wedge. Add the tomatoes, onions and extra crumbled blue cheese on top and season with salt and pepper to taste. Enjoy immediately.

Video

Notes

Storage: Store any leftovers in an airtight container for up to 3 days. It's best to store the salad ingredients separately from the dressing so that it doesn't get soggy.
Make ahead: The blue cheese dressing can be made 2 or 3 days ahead of time and kept covered in the fridge.

Nutrition

Calories: 273kcal | Carbohydrates: 10g | Protein: 15g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 52mg | Sodium: 878mg | Potassium: 542mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1539IU | Vitamin C: 21mg | Calcium: 369mg | Iron: 1mg