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Dive into the classic American salad that’s as fun to make as it is to eat. This Iceberg Wedge Salad combines crisp lettuce, rich dressing, and crunchy toppings for a dish that’s both refreshing and indulgent.

Why This Recipe Works

The contrast between the cold, crisp iceberg lettuce and the creamy, tangy dressing is irresistible.
Customizable toppings mean everyone can make their perfect bite.
It’s a quick and easy recipe that looks impressive on any table.

Ingredients

1 head iceberg lettuce, cut into 4 wedges
1/2 cup mayonnaise
1/4 cup sour cream
2 tbsp buttermilk
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
4 slices cooked bacon, crumbled
1/4 cup cherry tomatoes, halved
2 tbsp chives, finely chopped
1/4 cup blue cheese crumbles

Equipment Needed

Sharp knife
Cutting board
Mixing bowl
Whisk
Measuring cups and spoons

Instructions

Prepare the Dressing

In a mixing bowl, whisk together mayonnaise, sour cream, buttermilk, garlic powder, onion powder, salt, and pepper until smooth. Taste and adjust seasoning as needed. Tip: For a thinner dressing, add a little more buttermilk until you reach your desired consistency.

Cut the Lettuce

Remove any outer leaves from the iceberg lettuce that look wilted or damaged. Cut the head into 4 equal wedges, ensuring each wedge has a bit of the core to hold it together. Tip: Rinse the wedges under cold water and pat dry with paper towels for extra crispiness.

Assemble the Salad

Place each lettuce wedge on a plate. Drizzle generously with the dressing, then sprinkle with bacon crumbles, cherry tomatoes, chives, and blue cheese crumbles. Tip: For a neater presentation, you can serve the dressing on the side.

Tips and Tricks

For the best texture, keep your iceberg lettuce chilled until just before serving. If you’re not a fan of blue cheese, try substituting with feta or omitting it altogether. To make this salad a meal, add grilled chicken or shrimp on top. For a lighter version, use Greek yogurt in place of sour cream in the dressing. Always taste your dressing before adding it to the salad to ensure it’s perfectly seasoned.

Recipe Variations

Swap the blue cheese for goat cheese and add sliced strawberries for a sweet twist.
Use a ranch dressing instead of the homemade one for a quicker version.
Add avocado slices and a sprinkle of chili flakes for a California-inspired take.
Top with grilled corn and black beans for a Southwestern flair.
For a vegetarian version, omit the bacon and add roasted chickpeas for crunch.

Frequently Asked Questions

Can I make the dressing ahead of time?

Absolutely! The dressing can be made up to 3 days in advance and stored in the refrigerator. Just give it a good stir before using to recombine any separated ingredients.

How do I prevent the lettuce from browning?

Keeping the lettuce cold is key. Also, avoid cutting it too far in advance. If you must prep ahead, store the wedges in a container lined with paper towels to absorb excess moisture.

Can I use a different type of lettuce?

While iceberg is traditional for its crisp texture, you can experiment with romaine or butter lettuce. Just note that the eating experience will be different without that signature crunch.

Summary

This Iceberg Wedge Salad is a timeless dish that’s both simple to prepare and a joy to eat. With its crisp lettuce, creamy dressing, and customizable toppings, it’s sure to be a hit at any meal.