Iceberg Wedge Salad with Blue Cheese Dressing

Linda Dalton


This is a lower fat version of that steak house favorite from "back in the day". Most people call this a side dish, but I can make a meal of it with the addition of hard boiled eggs and extra veggies.


★★★★★ 2 votes

20 Min
No-Cook or Other


  • 1/2
    iceberg lettuce cut in half
  • 2
    medium tomatoes sliced
  • 2
    hard boiled eggs sliced

  • 4
    slices turkey bacon
  • 1/2 c
    light mayonnaise
  • 1/4 c
    nonfat plain yogurt
  • 1 Tbsp
    fresh lemon juice
  • 1 tsp
    minced garlic (optional)
  • 1/2 tsp
    kosher salt
  • 1/8 tsp
    freshly ground black pepper
  • 3 dash(es)
    worcestershire sauce
  • 1/2 c
    crumbled blue cheese

How to Make Iceberg Wedge Salad with Blue Cheese Dressing


  1. To make the dressing: Cook the turkey bacon. I bake mine in a 385 degree oven until crisp, about 15-20 minutes. While bacon is cooking, combine all dressing ingredients except cheese in a medium size bowl and whisk until combined. When smooth add the blue cheese. When bacon is done, let cool a bit, crumble and add to dressing. If you have the time, refrigerate for about an hour to let flavors meld.
  2. To make the salad: On each of two plates, place a lettuce wedge, arrange tomato slices and sliced egg. Add any other vegetables that you like to eat with blue cheese dressing. I'm big on sliced carrots, scallions and celery. Spoon blue cheese dressing over lettuce wedge, dig in and enjoy.

Printable Recipe Card

About Iceberg Wedge Salad with Blue Cheese Dressing

Course/Dish: Lettuce Salads
Main Ingredient: Dairy
Regional Style: American

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