Wedge Salad

Wedge Salad is really easy to make with iceberg lettuce, vegan bacon, and a homemade blue cheese dressing. Comes together in 15 minutes. It has all the flavors you love and know from steakhouses. An easy salad as a great side dish, lunch or dinner – it can be whatever you want. Make your favorite classic wedge salad at home better than served in any restaurant.

If you have never heard about this, you may ask yourself what is a wedge salad made of? It is a classic combination of iceberg lettuce that is quartered in wedges and usually is topped with blue cheese dressing, crispy bacon and again blue cheese crumbles.

Why you want to make this Wedge Salad

I tell you it is better than any other you’ve ever tried and made and here is why:

For my homemade blue cheese dressing, I use 2 wonderful ingredients that surely make it extra creamy and rich: vegan mayo and dairy free yoghurt really make the difference.

Vinegar add that extra tangy touch to that dressing which takes it over the top delicious.

Simply, this is a beautiful salad that will always impress. I mean what’s not to love? Hearty texture, crunchy, and a creamy dressing is so good.

What do you need for this Wedge Salad recipe

• Iceberg lettuce
• Vegan bacon
• Olive oil
• Cherry tomatoes
• Vegan blue cheese crumbles

What’s in this Blue Cheese Dressing:

• Vegan blue cheese
• Dairy free yoghurt
• Vinegar
• Vegan mayo, sour cream
• Garlic
• Onion powder

How to make Wedge Salad

Begin with your full head of iceberg lettuce. Remove outer leaves, cut your salad head 4 equal parts, and cut out the stem.

Heat olive oil in a pan. Add bacon bites and fry them for around 3 minutes. Set aside.

For the dressing combine half of the crumbled blue cheese (reserve the other half for topping), vegan mayo, sour cream, yoghurt, garlic, onion powder, vinegar and a pinch salad of pepper.

For the salad: You will have 4 wedges: put each wedge on a plate, then give dressing over it, followed by tomatoes, bacon bites and finally cheese crumbles. 

Leftover dressing can be stored for around 7 days in the fridge, but I tell you it won’t last long.

Wedge Salad variations

I use cherry tomatoes which I find give this salad a fresh taste, because they compliment the other ingredients very well.

You can use also use avocados, olives, bell peppers, or red onions .

Not into blue cheese dressing? Try my Ranch Dressing or Thousand Island Dressing instead.

Tips and tricks:

Use a small head or medium head of iceberg lettuce, because these will taste fresher than a really big one which tends to be watery. Also you can cut better wedges at this size.

Leftover blue cheese dressing? Eat it with Cauliflower Bites or Cauliflower Wings. 

Other great salad recipes to try

• Dorito Taco Salad
• Brussels Sprouts Salad
• Creamy Cucumber Salad
• Broccoli Salad
• Big Mac Salad

If you make my easy Wedge Salad with vegan Blue Cheese Dressing, share and tag me with your remakes on Instagram or Facebook. 

Cheers, Florian.