Description

This classic Iceberg Wedge Salad is a crisp and refreshing appetizer featuring crunchy iceberg lettuce quarters topped with juicy cherry tomatoes, crispy bacon, hard-boiled eggs, crunchy croutons, and tangy crumbled blue cheese. Drizzled generously with creamy blue cheese dressing and finished with freshly cracked black pepper, this salad is perfect for a light meal or a sophisticated starter.

Ingredients

Salad

1 medium iceberg lettuce
1 cup cherry tomatoes, quartered
4 slices cooked bacon, chopped
2 hard boiled eggs, chopped
1 cup croutons
1/4 cup crumbled blue cheese

Dressing and Seasoning

1 cup blue cheese dressing (or Ranch Dressing), added to taste
1/2 tsp freshly cracked black pepper (or added to taste)

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Instructions

Prepare the lettuce: Rinse and remove any wilted outer leaves from the iceberg lettuce. Cut the lettuce in half, then cut each half again to form four equal quarters. Cut off any fibrous stems at the base. Gently rinse each wedge under cold water to remove any hidden dirt and pat dry thoroughly with paper towels.
Assemble the salad wedges: Place one wedge of lettuce on each serving plate. Drizzle blue cheese dressing evenly over each wedge to your liking.
Add toppings: Layer the quartered cherry tomatoes, chopped crispy bacon, chopped hard boiled eggs, and croutons generously over the dressed lettuce wedge. Sprinkle the crumbled blue cheese on top for a creamy, tangy finish.
Season and serve: Garnish each wedge with freshly cracked black pepper. Serve immediately to enjoy the crisp textures and fresh flavors.

Notes

For a vegetarian version, omit the bacon or substitute with smoked tempeh or mushrooms.
Blue cheese dressing can be swapped for Ranch dressing if preferred.
To make this salad gluten free, use gluten free croutons or omit croutons altogether.
Ensure the lettuce is patted dry thoroughly to help the dressing adhere better.
Hard boiled eggs can be prepared ahead and stored in the refrigerator for convenience.