Easy Wedge Salad
Easy homemade wedge salad recipe with creamy dressing, crispy bacon, and fresh toppings. Quick, gluten-free, and packed with nutrients.
Ingredients
- 1 head iceberg lettuce, quartered into 4 thick wedges
- 6 slices bacon, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled blue cheese
- 1/3 cup Greek yogurt, plain
- 1/4 cup buttermilk, low-fat
- 2 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 2 cloves garlic, minced
- 1/2 tsp fresh black pepper
- 1/4 tsp sea salt
- 1/4 cup fresh green onions, thinly sliced
- 1/4 cup fresh chives, chopped
- 1/2 red onion, thinly sliced
- 2 radishes, thinly sliced
Instructions
- 1
Cook the chopped bacon in a large skillet over medium-high heat, stirring occasionally, until crispy and golden brown, about 8 minutes, then transfer to a paper towel-lined plate.
- 2
Whisk together the Greek yogurt, buttermilk, lemon juice, red wine vinegar, Dijon mustard, minced garlic, black pepper, and sea salt in a medium bowl until smooth and fully combined.
- 3
Taste the dressing and adjust seasoning as needed, adding more salt or lemon juice to balance the flavors.
- 4
Pat the lettuce wedges dry with paper towels to remove excess moisture, which helps the dressing adhere better.
- 5
Arrange each lettuce wedge on a chilled serving plate or individual salad plates.
- 6
Distribute the halved cherry tomatoes evenly over each wedge, arranging them in a single layer.
- 7
Scatter the sliced red onion and thin radish slices over the tomatoes for a peppery crunch.
- 8
Sprinkle the crumbled blue cheese over each wedge, using about 2 tablespoons per serving.
- 9
Top each wedge with the crispy bacon pieces, distributing them evenly across all four servings.
- 10
Drizzle the prepared dressing generously over each wedge, using about 3 tablespoons per plate.
- 11
Garnish with the fresh green onions and chopped chives for brightness and a mild onion flavor.
- 12
Serve immediately while the lettuce is still crisp and the bacon retains its crunchiness.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Blue cheese | Feta cheese or goat cheese | These alternatives offer tangy, salty notes with lower fat content and easier digestibility for some people |
| Buttermilk and Greek yogurt dressing | Tahini-based dressing with lemon juice and water | Tahini provides healthy unsaturated fats and minerals while maintaining creaminess without dairy, supporting better gut health |
| Bacon | Tempeh bacon or smoked chickpeas | Plant-based protein alternatives reduce saturated fat and cholesterol while adding fiber and plant compounds beneficial for inflammation |
| Iceberg lettuce | Romaine or mixed bitter greens (radicchio, endive) | Darker, more nutrient-dense greens provide higher levels of antioxidants, vitamins K and A, and support better blood sugar management |
| Red wine vinegar | Apple cider vinegar with the mother | Raw apple cider vinegar contains beneficial probiotics and enzymes that support digestive health and may improve blood sugar response |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 318 |
| Total Fat | 22g |
| Saturated Fat | 8g |
| Cholesterol | 35mg |
| Sodium | 548mg |
| Carbohydrates | 13g |
| Fiber | 3g |
| Sugar | 4g |
| Protein | 20g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
