Chopped Wedge Salad

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Chopped Wedge Salad is just like a restaurant wedge salad except it’s way easier to eat! Loaded with crunchy lettuce, juicy tomatoes, red onion, salty bacon pieces, and tangy blue cheese crumbles. Topped with a homemade creamy blue cheese dressing and perfect to serve with any meal.

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Chopped Wedge Salad

One of my favorite steak house salads is of course, the Wedge Salad! I’ve always thought it was somewhat challenging to eat with it being a huge wedge of lettuce on a plate. This Chopped Wedge Salad is so much easier to eat plus you can get bite full of all the salad goodies layered on top.

This Blue Cheese Wedge Salad goes well with just about an main dish and it can be made into a meal by adding your favorite protein on top.  Some of my favorite meals to serve this side salad with is prime rib, Pasta and Meatballs, Meatloaf, and Stuffed Shells.

You’ll love that this is better than the traditional wedge salad and still has all of the same delicious flavors. It’s simple to make and made with a handful of ingredients. 

If you’re a huge blue cheese fan like us, try my Spinach Salad and Blue Cheese Dip.

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key ingredients

• Head of Iceberg lettuce: Iceberg lettuce is used in the classic wedge salad recipe but you can also use romaine lettuce, spinach, and/or butter lettuce. A like to buy a head of lettuce to get extra crisp lettuce pieces in each bite.
• Tomatoes: I love using pearl tomatoes, grape tomatoes, or cherry tomatoes. You can also use Roma tomatoes instead.
• Red onion:  Gives this salad an extra bite and pepper flavor. You could also use pickled or marinated red onions. 
• Bacon crumbles: Any type of smoky bacon will work but thick-cut is best. Using thick-cut bacon will make this salad extra meaty and hearty. Feel free to use turkey bacon for a healthier alternative.
• Blue cheese crumbles: The star ingredient! I love adding extra blue cheese crumbles so feel free to add more or less on what the recipe calls for.
• Blue cheese dressing: Made with plain Greek yogurt, blue cheese crumbles, red wine vinegar (or lemon juice), mayonnaise, buttermilk, salt and black pepper. Use your favorite store- bought blue cheese dressing or make your own homemade blue cheese dressing from this recipe (it’s so easy!).

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how to make chopped wedge salad

Layer salad ingredients: Layer all of the salad ingredients in a large bowl or individual salad bowls starting with lettuce, tomatoes, red onions, bacon crumbles, and blue cheese.

To make the blue cheese dressing: Combine all of the ingredients in a bowl except the milk and stir together. Slowly add in the milk until desired thickness. The more milk you add, the runnier the dressing will be.

Serve: Serve the dressing on the side and add as much or little as you want to the salad. Garnish with chives or green onions on top and enjoy!

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Chopped wedge salad variations

• Cheese: Gorgonzola tastes the most similar to blue cheese but if you don’t like blue cheese you can use feta cheese or goat cheese crumbles instead.
• Lettuce: Iceberg is traditional but you can use just about any type of lettuce for this salad since it’s a chopped salad.
• Dressing: Make your own salad dressing from scratch or go with store-bought. Buttermilk ranch dressing, Green Goddess Dressing, and Italian dressing make a great alternative.

recipe tips

• Add protein: Make this a meal by adding grilled chicken, steak, or shrimp on top! This is one of my favorite meals 🙂 
• Add garlic flavor: Add garlic powder or finely minced garlic to the homemade dressing for a garlicky flavor.
• Serve the dressing on the side: This is a must unless you eat the salad right away to prevent the lettuce from getting soggy.
• Double the size: This recipe makes 2 large salads, or 4 smaller salads. You can easily double or triple this recipe if you wanted to serve more.
• Drizzle balsamic vinegar or a balsamic glaze: To add more flavor to the salad. This is how some steakhouses serve their classic wedge salad.

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add ins

• Sliced hard boiled eggs: Similar to a Cobb salad and adds an extra protein boost.
• Avocado: One of my favorite additional toppings.
• Cucumbers: Adds a nice cool, crunch.
• Celery
• Carrots
• Radish: Adds a spicy crunch.
• Croutons: Use gluten-free croutons to make this salad gluten-free.
• Shredded cheese: Cheddar, Jack, Colby make great options.
• Red pepper flakes: Add these to the top of the salad to add heat and spice.

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leftovers & Storage

Salad is tricky to store because the lettuce can get soggy quickly.

It’s best to store salad without dressing on top in an airtight container or cover bowl with plastic wrap. It will stay fresh for up to 1 day and then the lettuce and other toppings will start to turn soft. If you have dressing on the salad it may not store well.

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