This Steakhouse Wedge Salad with Blue Cheese Dressing is a mouthful of flavor in every bite! It combines a classic wedge with a few modern adjustments like balsamic glaze and candied pecans. This salad is an absolute gem and a must try recipe!
This Steakhouse Wedge Salad represents the traditional wedge salad, with a few delicious flavor packing twists. With bacon and homemade blue cheese dressing, how can you go wrong?
Anyone else go crazy over a wedge salad? Sometimes I will pass on them at a restaurant because it feels like a full meal & I want to be able to eat more food, but I love everything about them. I made this wedge salad for dinner and served my husband’s salad with my crispy chicken recipe on the side. He has to have meat for dinner every night..he’s a stinker. It was a match made in heaven though!
If you love salads, be sure to make these salad recipes too:
Jump to:
Why You'll Love This Recipe:
- The flavor is out of this world
- It is simple to whip up and looks really fancy plated
- The homemade blue cheese dressing is amazing and the star of the show
- Just trust me, it is so good!
Frequently Asked Questions About The Recipe:
A wedge salad is usually made up of iceberg lettuce, bacon, and blue cheese dressing. Sometimes red onion and diced tomato are added as well. This recipe uses the traditional ingredients and adds in a few extras like candied pecans and balsamic glaze for some extra flavor bursts!
Remove the stem with a knife. Cut the iceberg lettuce into four portions with the first cut running the knife from the bottom of the stem to the top of the lettuce. Then, cut those into two equal portions each. You will be left with 4 equal parts. Run each wedge under cold water then place over a colander for a few minutes. Pat dry with a paper towel. You want them nice and dry for the salad.
Store the blue cheese in the fridge in a sealed container. Use the blue cheese within 5 days of making it.
How to make the Steakhouse Blue Cheese Dressing:
This recipe makes about 1 ½ cups of dressing. If you want to have extras, feel free to double it.
If you like it a little chunky, follow this recipe…
Put the mayo, sour cream, about 3 ounces of blue cheese and 2 tablespoons of milk into the food processor.
Crumble the remaining 1 ounce of blue cheese and just STIR this into your mix. Do NOT mix again in food processor.
Continue to stir in the milk until you get the desired consistency. You may only want to use the 2 tablespoons. Everyone likes their blue cheese a little different, but remember it is going on salad, so you want it to flow a little bit.
I want it smooth, follow this one..
Add mayo, sour cream, blue cheese, milk and salt and pepper into the food processor. If you want it runnier, add a tiny bit more milk.
**Allow the dressing to sit in the fridge for an hour before serving.
How to Make a Steakhouse Wedge Salad:
- Cook the bacon over medium low heat until crispy. Transfer to paper towel lined plate to remove grease.
- Remove the stem area of the iceberg lettuce. Then cut into four pieces in just three cuts. First, cut in half long ways, then cut each of those halves in half long ways. You should be left with 4 wedges.
- Now, assemble this bad boy. Lay the lettuce down on the plate, so you can see the inside of the lettuce.
- Top with blue cheese dressing. Now, sprinkle the blue cheese crumbles, bacon, glazed pecans and red onion on top.
- Lastly, drizzle the balsamic glaze over the salad and add a dash of salt and pepper.
Recipe
Steakhouse Wedge Salad with Blue Cheese Dressing
- Total Time: 1 hour, 30 minutes
- Yield: 4 servings 1x
Description
This Steakhouse Wedge Salad with Blue Cheese Dressing is a mouthful of flavor in every bite! It combines a classic wedge with a few modern adjustments like balsamic glaze and candied pecans.
Ingredients
For the dressing:
- ½ cup mayonnaise
- ½ cup sour cream
- 4 ounce blue cheese
- ⅛ cup milk
- salt and pepper to taste
For the salad:
- 6 slices of bacon (cooked until crispy, then crumbled)
- 2 ounces blue cheese crumbles
- 1 cup diced red onion
- 8 tablespoons of glazed pecans (roughly chopped)
- 1 head of iceberg lettuce (stem cut off, then cut into 4 wedges)
- The Blue Cheese dressing recipe above or you can use store bought if you’re on a time crunch
- Balsamic glaze *You can find this near the oil or salad dressings. You want the glaze, not the vinegar. The glaze is thick, as you can see in the picture*
Instructions
For chunkier blue cheese dressing:
Put the mayo, sour cream, about 3 ounces of blue cheese and 2 tablespoons of milk into the food processor.
Crumble the remaining 1 ounce of blue cheese and just STIR this into your mix. Do NOT mix again in food processor.
Continue to stir in the milk until you get the desired consistency. You may only want to use the 2 tablespoons. Everyone likes their blue cheese a little different, but remember it is going on salad, so you want it to flow a little bit.
For smooth blue cheese dressing:
Add mayo, sour cream, blue cheese, milk and salt and pepper into the food processor. If you want it runnier, add a tiny bit more milk.
**Allow the dressing to sit in the fridge for an hour before serving.
How to make the salad:
- Cook the bacon over medium low heat until crispy. Transfer to paper towel lined plate to remove grease.
- Remove the stem area of the iceberg lettuce. Then cut into four pieces. Make sure you cut it the appropriate way *cut on the line like below. Then, cut each half the same way.
- Now, assemble this bad boy. Lay the lettuce down on the plate, so you can see the inside of the lettuce.
- Top with blue cheese dressing. Sprinkle blue cheese crumbles, bacon, glazed pecans and red onion on top.
- Drizzle the balsamic glaze over the salad and add a dash of salt and pepper.
- Prep Time: 30 minutes
- Refrigerate: 1 hour
- Category: salads
- Method: stovetop
- Cuisine: american
Love a good salad? Me too! Here are some more of my faves to try...
Robert
So good! The blue cheese dressing was AMAZING!