I have been on a major kick with blue cheese wedge salads for the past month or two. If you follow me on Instagram, you’ve probably seen me share at least 6 wedge salads… maybe more. The limit does not exist.

I even made this for a potluck dinner with a few friends recently and it was a big hit (and really pretty!).

Even though the ingredient list is super short, they’re so easy to make and always feel indulgent, rich, crunchy, and filling.

I’m going to share the ways I like to assemble my wedge, but if you have your own version I’d love to hear in the comments!

Ingredients:

Iceberg lettuce

Crumbled blue cheese

Cherry tomatoes, cut in to fourths

3 pieces of bacon, chopped

Chopped chives or green onion

salt & pepper

Bottled blue cheese dressing (homemade if you’re extra fancy)

Directions: 

Rinse lettuce. I usually cut 1/4 to half of the head of lettuce depending on whether it’s a side to an entree or the entire meal itself. Top with your chopped goods, dressing, herbs + salt + fresh pepper on top. Serve with fork and steak knife (the best).

What’s fun is that I change it up. Once I added a boiled egg, sometimes I skip tomatoes, one time I made croutons, sometimes I don’t add bacon, etc.  Christian isn’t big blue cheese guy but I will make a similar caesar version for him or use fresh buttermilk ranch and fresh dill.

If you end up trying it, let me know what you think! For more recipes, be sure to check out the “food + drink” category of this site.

A few more salads you might like:

Warm Orzo Arugula Salad

Green Goddess Salad

Kale Brussels Sprouts Salad

Fresh Greek Salad

I may have to make that Greek salad this week too. YUM.

Thank you for reading, stay warm y’all! xo –