This classic wedge salad is a perfect side dish, appetizer, or main course that’s simple, fresh, and loaded with flavor. Crunchy iceberg lettuce, creamy blue cheese dressing, sautéed mushrooms, juicy tomatoes, and a tangy balsamic glaze come together for a classic dish that’s great for dinner parties or a quick, satisfying meal. You’ll love the balance of textures and how easy it is to make something that seems a bit fancy.
This easy wedge salad recipe combines nutrient-packed, fresh ingredients like crisp iceberg lettuce and juicy cherry tomatoes, making it a refreshing way to get your greens. Using homemade blue cheese dressing gives you control over the ingredients, cutting back on unnecessary additives. The creamy dressing, paired with vibrant vegetables and a drizzle of balsamic reduction, creates a balanced and satisfying dish. I’ve found this salad is a sneaky-good way to pack in veggies without feeling like you’re eating “just a salad.”
❤️ Why you will love this recipe
- Crisp and Fresh: Crunchy iceberg lettuce is the perfect foundation for this salad.
- Creamy Goodness: The homemade blue cheese dressing is rich and flavorful with just the right amount of tang.
- Customizable: Add smoky bacon bits, extra veggies, or other ingredients to suit your style.
- Easy to Make: With a few simple steps, you’ll have a restaurant-quality salad on your plate.
- Impressive Presentation: The wedge shape and vibrant toppings make this salad a dinner party winner.
🗝️ Key ingredients & substitutions
- Iceberg lettuce: Crisp and refreshing, it’s the classic choice. Substitute with romaine hearts if you prefer.
- Cherry tomatoes: Sweet and juicy, they balance the richness of the dressing. Grape tomatoes work as well, or any tomatoes that have a great flavor.
- Red onion: Adds a zesty bite. Shallots are a milder alternative.
- Mushrooms: Sautéed or marinated mushrooms add earthy flavor.
- Blue cheese homemade dressing: Creamy and tangy, it’s the heart of this salad. You can use a store-bought version if you are in a hurry, but add a pinch or two of garlic powder. Note that my recipe contains truffle oil: feel free to skip it if it’s not your thing!
- Balsamic glaze: A sweet and tangy finishing touch. Make your own or grab a premade bottle.
🥣 How to make a wedge salad
- Make the creamy dressing: Mix mayonnaise, sour cream, buttermilk, crumbled blue cheese, truffle oil, and garlic in a medium bowl. Season with salt and pepper.
- Create the glaze: Simmer balsamic vinegar in a saucepan until thickened to a syrupy consistency. Let it cool.
- Optional: Sauté mushrooms: If you’re not using marinated mushrooms, clean and remove the mushroom stems. Heat olive oil and/or butter in a skillet and sauté the mushrooms. Season and set aside.
- Prep the lettuce: Rinse the head of lettuce under cold water. Pat dry, remove the core, and cut into 4 equal wedges.
- Chop toppings: Halve cherry tomatoes, dice red onion, and sauté mushrooms if using.
- Assemble: Place each wedge on a chilled plate. Top with tomatoes, onions, mushrooms, and crispy bacon bits (if using).
- Drizzle: Spoon dressing generously over each wedge and finish with a drizzle of balsamic glaze.
- Garnish & Serve: Sprinkle with extra blue cheese crumbles, fresh chives, and cracked black pepper. Enjoy immediately to keep the lettuce crisp.
🪄 Recipe notes & tips
- Chill the lettuce: For maximum crunch, refrigerate the iceberg lettuce before slicing it into wedges.
- Uniform wedges: Use a sharp knife to cut clean, even pieces for a polished presentation.
- Customize the dressing: If truffle oil isn’t your thing, skip it for a more classic taste.
- Go easy on the glaze: A little balsamic glaze goes a long way—don’t overpower the other flavors.
- Prep ahead: You can chop your toppings in advance to save time, and both the blue cheese dressing and balsamic glaze drizzle can be prepared in advance.
🫙 Storage instructions
- Separate the components: Keep the lettuce, dressing, and toppings in separate airtight containers to prevent fogginess. Store lettuce in a clean kitchen towel to absorb excess moisture.
- Refrigerate: Use within 2 days. Iceberg lettuce stays freshest when used quickly after preparation.
- Blue cheese dressing: Prep the dressing ahead and store it in an airtight container in the fridge for up to 3–4 days. Stir well before serving, and if it thickens, just add a splash of buttermilk or water.
- Balsamic glaze drizzle: Make this in advance and keep it in the fridge for weeks in a jar. Reheat gently on the stove or microwave to get it pourable again before serving.
- To serve again: Warm mushrooms slightly before serving leftovers.
✨ Variations
- Make it smoky: Add crispy, thick-cut bacon crumbles for a savory kick.
- Lighten it up: Use plain Greek yogurt or blended cottage cheese instead of mayonnaise in the dressing for a higher protein, healthier option.
- Go vegan: Swap out dairy-based dressing ingredients for plant-based alternatives.
- Amp up the toppings: Add avocado slices, roasted nuts, or even croutons for extra texture.
- Spice it up: Sprinkle red pepper flakes over the salad for a hint of heat.
- Switch the cheese: Not a blue cheese fan? Try feta, goat cheese, or parmesan instead.
- Sweet and savory: Add a handful of dried cranberries for a pop of sweetness.
🍽️ What to serve with wedge salad
- Main dishes: Steak bites, roasted chicken, or pan-seared salmon.
- Side dishes: Garlic bread, scalloped potatoes, roasted asparagus or green beans.
- Beverages: Iced tea with lemon or sparkling water.
😋 More simple salad recipes you will love
- Whole30 Chicken Salad Recipe
- Roast Pumpkin Salad
- Vietnamese Salad Roll Recipe with Peanut Dipping Sauce
- Pickled Beet Salad Recipe
- Teriyaki Chicken Lettuce Wraps
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📖 Recipe
Wedge Salad Recipe with Blue Cheese Dressing and Balsamic Glaze
This classic wedge salad is a perfect side dish, appetizer, or main course that's simple, fresh, and loaded with flavor. Crunchy iceberg lettuce, creamy blue cheese dressing, juicy tomatoes, sautéed mushrooms, and a tangy balsamic glaze come together for a classic dish that's great for dinner parties or a quick, satisfying meal. You'll love the balance of textures and how easy it is to make something that seems a bit fancy.
Ingredients
For the salad:
- 1 head of iceberg lettuce
- 1 cup cherry tomatoes whole & halved for variety
- 1/2 cup red onion diced
- 4 ounces mushrooms sliced and sautéed, or marinated
- Salt and pepper to taste
For the dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons buttermilk
- 1 tablespoon truffle oil optional
- 1 clove garlic minced
- 1/2 cup crumbled blue cheese crumbled, save any extra for sprinkling on top of salad
- Salt and freshly ground black pepper to taste
- 1 cup balsamic vinegar or store-bought balsamic glaze
Instructions
Make the Reduced Balsamic Glaze:
- Pour the balsamic vinegar into a small, heavy-bottomed saucepan. Keep in mind that balsamic vinegar reduces to over half its original volume.1 cup balsamic vinegar
- Place the saucepan over medium heat and bring the vinegar to a gentle boil.
- Reduce the heat to low to maintain a simmer. Allow the balsamic vinegar to simmer gently, stirring occasionally to prevent burning or sticking.
- Simmer the vinegar until it has thickened to your desired consistency. This can take anywhere from 10 to 20 minutes, depending on the desired thickness of the glaze.
- Keep a close eye on the vinegar as it reduces, especially towards the end of the process, to avoid burning. The glaze is ready when it coats the back of a spoon and has a syrupy consistency.
- Once the glaze reaches the desired consistency, remove it from the heat and let it cool slightly. It will continue to thicken as it cools.
Sauté mushrooms (if not already marinated):
- Clean the mushrooms and cut the stems off.4 ounces mushrooms
- Place a skillet or frying pan over medium-high heat. Allow the pan to heat up for a minute or two until it’s hot.
- Add a tablespoon of olive oil, butter, or a combination of both to the heated pan. Swirl the oil or butter around to coat the bottom of the pan evenly.
- Once the oil or butter is hot and shimmering, add the prepared mushrooms to the pan in a single layer.
- Cook for 3 minutes and then flip.
- Continue to cook the mushrooms, stirring occasionally, until they are tender, about 5-7 minutes in total. The cooking time may vary depending on the size and type of mushrooms you're using. Season to taste, and set aside.Salt and pepper to taste
Make the Blue Cheese Dressing:
- Crumble the blue cheese if not already crumbled.1/2 cup crumbled blue cheese
- In a mixing bowl, combine mayonnaise, sour cream, buttermilk, truffle oil, minced garlic, and bleu cheese crumbles.1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons buttermilk, 1 tablespoon truffle oil, 1 clove garlic
- Mix until well combined, but chunky.
- Season with salt and pepper to taste. Adjust the taste and consistency by adding more buttermilk or truffle oil if desired. Set aside in the fridge.Salt and freshly ground black pepper to taste
Prepare the Salad:
- Rinse the iceberg lettuce under cold water and pat dry with paper towels. Cut the lettuce (from stem to top) into 4 wedges.1 head of iceberg lettuce
- Remove the core of each wedge and then trim the stem from the ends.
- Halve the cherry tomatoes, leaving some whole for variation.1 cup cherry tomatoes
- Dice the red onion.1/2 cup red onion
Assemble the Salad:
- Place each iceberg lettuce wedge on a serving platter.
- Fill in the open spaces around the wedges with tomatoes.
- Drizzle the blue cheese dressing generously over each wedge.
- Sprinkle red onions and mushrooms evenly over each wedge.
- Top with tomato and additional blue cheese crumbles.
- Season with salt and pepper to taste.Salt and pepper to taste
- Dip a fork or spoon, depending on thickness, into the balsamic glaze and drizzle over the salad wedges.
- Serve the wedge salads immediately, accompanied by extra toppings and blue cheese dressing on the side if desired.
Notes
- Chill the lettuce: For maximum crunch, refrigerate the iceberg lettuce before slicing it into wedges.
- Uniform wedges: Use a sharp knife to cut clean, even pieces for a polished presentation.
- Customize the dressing: If truffle oil isn’t your thing, skip it for a more classic taste.
- Go easy on the glaze: A little balsamic glaze goes a long way—don’t overpower the other flavors.
- Prep ahead: You can chop your toppings in advance to save time, and both the blue cheese dressing and balsamic glaze drizzle can be prepared in advance.
Storage instructions
- Separate the components: Keep the lettuce, dressing, and toppings in separate airtight containers to prevent fogginess. Store lettuce in a clean kitchen towel to absorb excess moisture.
- Refrigerate: Use within 2 days. Iceberg lettuce stays freshest when used quickly after preparation.
- Blue cheese dressing: Prep the dressing ahead and store it in an airtight container in the fridge for up to 3–4 days. Stir well before serving, and if it thickens, just add a splash of buttermilk or water.
- Balsamic glaze drizzle: Make this in advance and keep it in the fridge for weeks in a jar. Reheat gently on the stove or microwave to get it pourable again before serving.
- To serve again: Warm mushrooms slightly before serving leftovers.
Nutrition
Calories: 411kcalCarbohydrates: 21gProtein: 7gFat: 33gSaturated Fat: 9gPolyunsaturated Fat: 13gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 34mgSodium: 419mgPotassium: 542mgFiber: 3gSugar: 16gVitamin A: 1108IUVitamin C: 15mgCalcium: 167mgIron: 2mg
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