This quick and easy Iceberg Wedge Salad recipe makes the best side dish or full meal! 

Wedge salad recipes trace back to 1916, and they’re famous for good reason! No one can resist cold and crispy wedges of iceberg lettuce topped with bacon and tomatoes and then drizzled with a creamy bleu cheese dressing. This recipe includes bacon so it’s a great option to serve as a full salad meal, as well. Add assorted bowls of toppings to a salad bar and let everyone create their own loaded wedge salads! Kids and adults alike will love this meal. 

plated Wedge Salad

A steakhouse favorite (think Outback or Ruth’s Chris), iceberg wedge salads have simple, easy-to-find ingredients

  • Wedge salads come together quickly and look so elegant on a plate! They are perfect for last-minute company or as a main dish meal with shredded chicken or steak.
  • Serve as a simple side dish or add your favorite protein for a nutritious and refreshingly low-carb, low-calorie main dish!

bacon , parsley , cheese , lettuce and tomatoes to make Wedge Salad

Ingredients & Variations

ICEBERG LETTUCE: Because of its high water content, iceberg lettuce is the choice because it stays crunchy and keeps its shape. Choose heads that are heavy and clean and pull off torn or wilted leaves. Romaine lettuce can be used by assembling the large leaves in a pile (cut the white ends off), filling the center with the toppings, and drizzling the dressing across the top.

DRESSING: Creamy homemade dressings like this blue cheese, ranch or creamy dill are most authentic, but any creamy dressing will work. If using ranch dressing, garnish with parmesan cheese.

TOPPINGS: Bacon pieces, fresh-cut tomatoes, and parsley are the classic toppings for wedge salads. Bleu cheese crumbles, sliced radishes, sliced hard-boiled eggs, candied pecans, or even candied bacon will make wedge salads more hearty and colorful! For the best way to make bacon, check out these easy methods for oven bacon or crispy air fryer bacon.

plates with Wedge Salad and ingredients in the back

How to Cut a Wedge Salad

Cut a whole head of iceberg lettuce in half (keeping the core intact) and then cut each half into half, resulting in 8 wedges.

How to Make a Wedge Salad

It’s super easy to make this classic fave:

  1. Prepare lettuce per the directions below.
  2. Drizzle bleu cheese dressing over each wedge and top with the remaining ingredients.
  3. Serve immediately with optional homemade croutons, homemade sourdough crackers, or some breadsticks.

Tips & Tricks

  • Rinse wedges under cold water, gently separating the leaves. Dry in a salad spinner or wrap wedges in a paper towel and chill for up to 24 hours.
  • For the best restaurant-quality wedge salad, start with very cold lettuce so the wedges hold their shape and are extra crunchy!
  • Prepare wedges and toppings in advance and let guest build their own!

close up of Wedge Salad on a fork

More Salad Recipes

plated Wedge Salad
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Iceberg Wedge Salad

Nothing beats crispy iceberg lettuce topped with bacon and a tangy blue cheese dressing.
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Author Candace


  • 1 head iceberg lettuce
  • 2 medium tomatoes diced (or 1 pint grape tomatoes, diced)
  • ¾-1 pound bacon cooked and crumbled (about 1 cup, 8-10 slices)
  • ½ cup blue cheese crumbled (approximately 2.75 ounces)
  • ¼ cup fresh parsley chopped
  • 1 ½ cups blue cheese dressing or ranch dressing


  • Remove broken or wilted leaves from the lettuce head. Slice lettuce in half, directly through the core. Cut each half into half again directly through the core*, then once more to create 8 wedges.
  • Carefully run the wedges under cold water to wash, spreading the leaves. Gently shake or spin in the salad spinner and allow to drain to dry in the strainer or on a towel**.
  • Place 1 lettuce wedge onto each plate and drizzle each wedge with an equal amount of dressing.
  • Top each wedge with tomatoes, bacon crumbles, blue cheese and fresh parsley. Serve immediately.


*Cut lettuce directly through the core to help the wedges hold together better.
**Alternately, wrap washed lettuce in a towel or paper towel, place into a bag and refrigerate for up to 24 hours.
5 from 3 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 259 | Carbohydrates: 3g | Protein: 10g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 812mg | Potassium: 192mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 496IU | Vitamin C: 7mg | Calcium: 93mg | Iron: 1mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Salad
Cuisine American

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plated Wedge Salad with tomatoes and bacon with riting

Wedge Salad on a fork with writing
plated Wedge Salad with dressing and a title
Wedge Salad with blue cheese dressing and writing
plated Wedge Salad with bacon and close up on a fork with writing


plated Wedge Salad with writing


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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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