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American

Wedge salad

Non-vegetarian

A cold, crunchy quarter of iceberg lettuce smothered in chunky blue cheese dressing and scattered with crisp bacon, tomatoes and red onion — an American steakhouse classic.

Wedge salad is an American salad from United States, ready in about 23 minutes and made with blue cheese and iceberg lettuce. It serves 4 and is rated beginner to cook.

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Prep
15 min
Cook
8 min
Total
23 min
Serves
4
Level
Beginner
Calories
330

Ingredients

4 servings

For the dressing

Equipment

Method

  1. Step 1

    Fry the bacon (opens in a new tab) in a dry pan over medium heat until crisp. Drain on paper towel and crumble.

  2. Step 2

    Mash half the blue cheese (opens in a new tab) with the sour cream (opens in a new tab), mayonnaise (opens in a new tab), buttermilk (opens in a new tab), lemon juice (opens in a new tab), Worcestershire, salt and pepper (opens in a new tab) until fairly smooth, then stir in the remaining crumbles so the dressing stays chunky.

    Potatoes being mashed
    How it looks · Photo: Mateusz Feliksik on Pexels

  3. Step 3

    Set a cold lettuce wedge on each plate and spoon the dressing generously over the cut sides.

    • 3 min

  4. Step 4

    Scatter with the bacon (opens in a new tab), tomato (opens in a new tab), red onion (opens in a new tab) and chives (opens in a new tab) and serve straight away.

    • 2 min
    Fresh herbs scattered over a finished dish
    How it looks · Photo: Klaus Nielsen on Pexels

About this dish

Origin
United States · Commonly attributedAssociated with mid-century American steakhouses; no single documented creator.More food from United States
Dish
Lunch · Dinner · Salads · Appetizers & starters
Cooking method
Pan-fried, Raw
Taste
creamy, salty, smoky, refreshing
Diet
No nut ingredients · Keto-style · Low-carb
All labelsNon-vegetarian · Flexitarian-friendly · No nut ingredients · Alcohol-free · Beef-free · Keto-style · Low-carb
With the listed swaps: No gluten ingredients, No added sugarWorked out from the ingredients. How labels work
Good for
Everyday
Cook more with
Blue cheese · Bacon · Sour cream · Mayonnaise · Buttermilk · Lemon juice
Techniques
Pan-frying

Allergens

  • Contains: Milkfrom blue cheese, sour cream, buttermilk
  • Contains: Eggsfrom mayonnaise
  • Contains, can be adapted: Fishfrom worcestershire sauce
  • Contains, can be adapted: Glutenfrom worcestershire sauce
  • May contain: Mustardfrom mayonnaise
  • May contain: Celeryfrom worcestershire sauce
  • May contain: Sulphitesfrom worcestershire sauce

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

330 kcal per serving

Calculated

1 serving ≈ 269 g · recipe makes 4

Where the energy comes from

  • Protein 13%
  • Carbohydrate 10%
  • Fat 77%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy330 kcal123 kcal
Protein10.7 g4 g
Carbohydrate8.2 g3.1 g
Net carbohydrate6.1 g2.3 g
Sugars5.6 g2.1 g
Added sugars——
Fibre2.2 g0.8 g
Fat28.8 g10.7 g
Saturated fat10.4 g3.9 g
Trans fat——
Cholesterol48 mg18 mg
Sodium717 mg266 mg
Salt equivalent1.8 g0.7 g
Vitamins & minerals per serving
Potassium
437 mg
Calcium
173 mg
Iron
0.9 mg
Magnesium
26 mg
Vitamin A (RAE)
113 µg
Vitamin C
10 mg
Vitamin D
0.2 µg
Vitamin B12
0.5 µg
Folate (DFE)
54 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: chives.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Chill the lettuce and plates — the contrast of icy lettuce and rich dressing is what makes it.

Common mistakes

  • Cutting away the core: it holds the wedge together.

Serve with

  • Before a grilled steak or roast chicken.

Food safety

  • Mayonnaise-dressed salads should not sit at room temperature for more than 2 hours (1 hour above 32 °C).

Storage

  • Dressing keeps 4 days in the fridge; assemble only when serving.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Bacon, thick-cut4 slice · 112 g
  • Iceberg lettuce, well chilled, cut into 4 wedges through the core1 piece · 550 g
  • Tomato, diced1 piece · 120 g
Used in steps 1, 3, 4

Reviews & corrections

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