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Delicious wedge salad topped with crispy bacon and blue cheese dressing

Mind-blowing Wedge Salad

This Mind-blowing Wedge Salad features cool, crunchy iceberg lettuce topped with creamy blue cheese, sweet cherry tomatoes, and crispy bacon for a refreshing and flavorful dish that elevates a classic salad.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad, Starter
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 large head Iceberg lettuce Sturdy cores hold wedges together.
  • 1 pint Cherry tomatoes, halved Or roasted, see variations.
  • 6-8 strips Crispy bacon, cooked and crumbled Use good-quality bacon for maximum flavor.
  • 1 small Red onion, thinly sliced
  • 3-4 oz Blue cheese, crumbled Adjust to taste; for a milder flavor, use softer blue.
  • 1/2-3/4 cup Ranch dressing Store-bought or homemade.
  • Salt, to taste
  • Pepper, freshly ground, to taste

Method
 

Preparation
  1. Cut the iceberg lettuce into quarters and place on a plate, keeping the core intact to hold the wedges together.
  2. Chill the head of lettuce for 30 minutes before cutting for extra-crisp wedges.
Assembly
  1. Drizzle the wedge with ranch dressing, aiming for a generous coating without drowning the wedge.
  2. Add crumbled blue cheese on top, ensuring each bite has some cheese.
  3. Garnish with crispy bacon bits and halved cherry tomatoes.
  4. Sprinkle with salt and pepper to taste.
  5. Serve immediately and enjoy!

Notes

Wedge salads are best eaten right after assembly. For a smoky char, grill each wedge briefly before dressing. Keep components separate to maintain crispness, and do not freeze assembled salads.