Loaded Iceberg Wedge Salad Recipe
Skip the overpriced steakhouses and make this Loaded Iceberg Wedge Salad recipe at home! Better than any restaurant wedge salad, this one is topped with tangy tomatoes, bacon, crumbled blue cheese and radishes before being drenched in both blue cheese dressing and balsamic glaze!
Ok, so it sounds so simple….Iceberg Wedge Salad…..right? But seriously, have you ever had one? Have you ever had a bad one? I certainly have. I have had some that were lacking in the dressing department and since I’m not a huge fan of lettuce anyway, it really needs to have some other things on it like hunks of blue cheese, tomatoes (for color, of course) and BACON. And lots of dressing. Like maybe two different dressings could do the trick.
My husband’s favorite wedge salad is at Legal Seafood but mine…..mine is the Outback Steakhouse Wedge Salad. Why, you ask? Because their Wedge Salad with Blue Cheese dressing is also drizzled with a tangy balsamic glaze. SWEEEEEEET Jesus is it delish!
What is a Wedge Salad?
An Iceberg Wedge Salad is like the easiest salad in the world to make. It’s simply a head of iceberg lettuce, cored and quartered. Then, I like to chill it in the freezer for about 10-15 minutes so it’s crisp. Place it on a plate and top with your favorite salad toppings.
How do you cut a wedge salad?
It’s actually really easy to cut a head of iceberg lettuce. Just remove the white core from the stem end…..I like to smash the core on the counter and them pull it out with my hands. Then, cut the head of lettuce in half. Place the halves cut side down and cut them in half again. Voila, iceberg wedge.
What kind of dressing goes on a wedge salad?
A classic salad recipe uses blue cheese dressing but you can really use anything you like. I’ve had salads with Thousand Island and an Italian Vinaigrette….both of which I wouldn’t turn my nose up at.
Here’s the million dollar question……is iceberg lettuce good for you?
Well, I have some news….iceberg lettuce is made up of about 95 percent water and has very little nutritional value as far as vitamins, minerals and all the other good stuff. It’s very low in calories so while it’s not really good for you, it’s not that bad either. I like to think of it as filler, so it’s making me feel full and that keeps me from eating cake at that moment.
So, I decided to make my own take on the Classic Wedge Salad with Blue Cheese Dressing and that’s how this Loaded Iceberg Wedge Salad recipe was born. It’s topped with sliced grape tomatoes, hunks of crumbled blue cheese and salty bacon. I needed something else with a peppery bite and thought onion would be too overpowering so I thinly sliced radishes…..and then cut some into matchsticks. I don’t know why but it looked prettier than just a bunch of round radishes so you do you here.
To dress this easy Wedge Salad Recipe, I used my favorite Blue Cheese Dressing AND a balsamic glaze. The creamy, pungent flavor of the blue cheese is cut perfectly with the tang of the vinegar. Don’t skip it. I know it may sound weird but it’s the most glorious pairing for a salad topping there ever was.
If you’re not really feeling the love with this Loaded Iceberg Wedge Salad at the moment you may want to try THIS Barbecue Chicken Cobb Salad. It’s a salad that doubles as a main course….so flavorful and LOADED with tons of goodness. Or you can go a little lighter and dig into THIS Bourbon Roasted Pear Salad….it’s seriously one of my favorite things ever. And if you want to see MORE fun behind the scenes (aka, recipe fails, kitchen disasters, Landon doing the floss) be sure to follow me over on Instagram!
Loaded Iceberg Wedge Salad Recipe
- 1 head of iceberg lettuce
- 1 1/2 cups sliced grape tomatoes
- 3 radishes thinly sliced
- 4 strips of cooked bacon crumbled
- 1 cup crumbled blue cheese
- 1 cup blue cheese dressing
- 4 tablespoons balsamic glaze
Remove the core from the stem end of the head of lettuce. Place the lettuce on a cutting board and cut down, lengthwise through the stem end, cutting in half. Place the cut side down on the cutting board and cut in half again. Repeat with the remaining half so you're left with four wedges.
Place the wedges on a plate or platter and transfer to the freezer for 10-15 minutes.
Remove the lettuce from the freezer and top each with 1/4 cup blue cheese dressing.
Arrange the tomatoes and radish slices on the salad. Sprinkle the blue cheese and bacon over the salad.
Drizzle the balsamic glaze over the salad and serve immediately.
Salads can be made up to 1 hour in advance. Just keep the bacon aside and sprinkle on right before serving so it remains crispy.