A Classic Steakhouse Wedge Salad features a crisp iceberg lettuce wedge drizzled with homemade ranch dressing and topped with crispy bacon, cherry tomatoes, red onion, and of course, blue cheese crumbles. The contrast of the cold, crunchy lettuce with juicy tomatoes, the rich, tangy dressing and savory toppings like chopped bacon makes it a satisfying main dish or side that is simply one of my favorite salads. This simple salad has stood the test of time at fancy steak restaurants and is such an easy recipe to make at home to make your steak dinner feel elevated.
Traditional wedge salads are on my list of top ten favorite menu items, so I don't mess around when it comes to them, so you know this is a great recipe! I started ordering them at a steakhouse when I was little and never stopped. The crisp lettuce with creamy dressing and the simplicity of the salad... you can't go wrong. It is a great weeknight recipe or perfect for a dinner party, too!
Why You'll Love This Recipe
- Simple Yet Satisfying: Despite its minimal ingredients, the classic wedge salad feels indulgent and filling, making it a great starter with some added protein or side dish.
- Crunchy & Refreshing: The crisp iceberg lettuce provides a refreshing crunch that pairs well with rich creamy ranch dressing and toppings.
- Classic Steakhouse Wedge Salad: A steakhouse favorite, this classic salad recipe has a nostalgic, upscale feel that many people associate with a great dining experience, yet has such simple ingredients and is so easy to make.
Ingredients You Will Need
Iceberg Lettuce: has a crisp, refreshing texture with a mild, slightly sweet flavor that makes it a versatile addition to salads. While lower in vitamins and minerals compared to darker leafy greens, it still provides hydration, fiber, and a small amount of vitamin K and folate.
Cherry Tomatoes (or grape tomatoes): have a sweet, juicy flavor and a firm texture, they are low in calories and high in water content. Fresh tomatoes are high in vitamin A, C, so they support the immune system and are also high in fiber and antioxidants.
Red Onion: Onions are full of antioxidants which help fight inflammation. They also have folate, manganese, and some vitamin C. They are antibacterial, help digestion (for some), and can help reduce your risk of cancer.
Bacon: has a rich, smoky, and savory flavor with a balance of saltiness and umami, while being high in protein and fat, particularly saturated fat, and providing small amounts of B vitamins and minerals like zinc and selenium.
Blue Cheese Crumbles: has a bold, tangy, and slightly salty flavor with a creamy yet crumbly texture, often accented by earthy and sharp notes from its veining. It is rich in calcium and protein.
Greek Yogurt: has a creamy, tangy flavor with a slightly tart edge, offering a rich and satisfying texture. It is high in protein and a good source of calcium, probiotics, and essential vitamins like B12 and potassium.
Nutpods Half-and-half: This is a deliciously creamy, dairy-free alternative. It is made with almond and coconut milk and is so good.
Ranch Seasoning: To make life easy, I use Primal Palate ranch packets. These have the perfect ranch flavor and the best ingredients. You can also grab the seasonings from my dairy-free ranch dressing and use the herbs in this recipe as well.
Recipe Variations
- Sour Cream: The Greek Yogurt can be substituted for sour cream to make a tangy and creamy ranch dressing.
- Bacon: Any type of bacon that you enjoy can be used here: regular or turkey bacon work just fine!
- Non-dairy milk: Instead of Nutpods half-and-half, any non-dairy milk can be used. If you would like, half and half or heavy whipping cream are delicious, too.
- No Ranch Seasoning: Here is my homemade ranch dressing that doesn't require ranch seasoning.
- Dressing: A common dressing for wedge salads is blue cheese, which would be great on this salad. Either make your own blue cheese dressing or use your favorite store bought one. The best wedge salad I have had recently was actually made with gorgonzola vinaigrette, so don't be afraid to switch it up.
Instructions
Cut the wedges: Slice the head of lettuce into quarters (or equal parts). Wash the lettuce and leave it on a large plate with paper towels or a wire rack to dry.
Build the salad: Sprinkle the chopped tomatoes, onions, bacon crumbles, and blue cheese crumbles on top of the lettuce wedges.
Make the dressing: combine all the dressing ingredients into a small bowl and mix until smooth.
Serve and enjoy: drizzle the dressing over the top of the salad and dive in.
Recipe Tips and Tricks
- Washing the lettuce: Be sure to wash it thoroughly with cold water, but also give it enough time to dry. I like leaving them face down on a paper towel-lined plate or a wire rack to absorb the water.
- Dressing: Don't dress the salad until you are ready to eat, iceberg lettuce does wilt quickly with dressing.
Storage Tips
This iceberg wedge salad recipe can be stored in the fridge overnight if not dressed in an airtight container. So I recommend not putting the dressing on top until you are ready to eat it, if you plan on saving it
What To Serve It With
- Mains: Dairy-free Alfredo, Chicken Tenders, Tomato Basil Soup
- Recipes that are similar: Grilled Wedge Salad, Caesar Salad, Watermelon Salad
FAQs About Steakhouse Wedge Salad
Technically, you are supposed to cut small pieces off for each bite, starting with the smallest end, but what's the fun of that?! I dive in and cut up the whole thing and mix it all together to make sure every bite has a little bit of everything.
Yes, you should always wash your lettuce before eating it.
Did you make this recipe?! If so, do me a huge favor and leave me a review and a rating below! This helps my small business continue providing free recipes.
Steakhouse Wedge Salad
Ingredients
- 1 head Iceberg Lettuce
- ½ cup Cherry Tomatoes quartered
- ¼ cup Red onion diced
- ¼ cup Cooked bacon chopped
- ¼ cup Blue Cheese Crumbles
Dressing
- ¼ cup Greek Yogurt
- 1 Tablespoon Nutpods Half and Half or other unflavored milk
- 1 Tablespoon Primal Palate Ranch Seasoning
Instructions
- Remove the stem of the head of iceberg lettuce. Slice the head of lettuce into quarters (or equal wedges) and wash it thoroughly. Place the lettuce wedges on a large plate that is covered with paper towels or on a wire rack to dry.
- Once the lettuce is dry, remove the paper towels from the plate. Sprinkle the chopped tomatoes, onions, bacon crumbles, and blue cheese crumbles on top of the lettuce wedges.
- Combine all of the dressing ingredients (Greek yogurt, half and half, and ranch seasoning) into a small bowl and mix until smooth.
- Drizzle the ranch dressing over the top of the salad, adding as much or as little as you like, and then enjoy!
Notes
- Washing the lettuce: Be sure to wash it thoroughly with cold water, but also give it enough time to dry. I like leaving them face down on a paper towel-lined plate or a wire rack to absorb the water.
- Dressing: Don't dress the salad until you are ready to eat, iceberg lettuce does wilt quickly with dressing.
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