Description
This classic Wedge Salad with Creamy Buttermilk Dressing features crisp iceberg lettuce wedges topped with a tangy and smooth dressing, crispy bacon, cherry tomatoes, red onion, and crumbled blue cheese. It’s a refreshing, easy-to-make American salad perfect for a light meal or starter.
Ingredients
Scale
Salad
- 1 large head iceberg lettuce, cut into wedges
- 4 slices bacon, cooked and crumbled
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup crumbled blue cheese
Dressing
- 1 cup buttermilk
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lemon juice or white vinegar
- 1 small garlic clove, finely minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Dressing: In a bowl, whisk together the buttermilk, mayonnaise, sour cream, lemon juice (or white vinegar), minced garlic, salt, and black pepper until smooth and creamy. Taste and adjust seasoning as needed. Refrigerate for at least 10 minutes to allow the flavors to meld.
- Prepare the Lettuce Wedges: Cut the large head of iceberg lettuce into 4 wedges. Arrange each wedge neatly on individual serving plates.
- Assemble the Salad: Spoon the creamy buttermilk dressing generously over each lettuce wedge, making sure to coat well for maximum flavor.
- Add Toppings: Sprinkle crumbled cooked bacon, halved cherry tomatoes, finely diced red onion, and crumbled blue cheese evenly over the dressed lettuce wedges.
- Serve: Serve the salad immediately while the lettuce remains cold and crisp for the best texture and taste.
Notes
- For a lighter dressing, substitute Greek yogurt for the sour cream.
- If blue cheese is not preferred, you can swap it with feta or omit cheese entirely.
