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5 from 6 votes

Ultimate Iceberg Wedge Salad

This recipe for the ULTIMATE Iceberg Wedge Salad will blow your mind with homemade blue cheese dressing, bacon bits, shallots and butter drunk walnuts. Delicious.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salad
Cuisine: American
Servings: 4 Servings
Calories: 300kcal
Author: Scott G


  • 1 Head Iceberg Lettuce
  • 1 Pint Cherry Tomatoes quartered or halved.
  • 1 Shallot peeled and sliced very thin
  • 1/4 Cup Blue Cheese Crumbles preferably Maytag
  • 1 TBSP Butter
  • 1/2 Cup Walnuts chopped
  • 1 Pinch Kosher Salt
  • 4 Strips Oven Cooked Bacon chopped fine
  • 1 Recipe Homemade Blue Cheese Dressing


Homemade Blue Cheese Dressing

  • First make the dressing, unless you're going to use a bottled blue cheese dressing. I know you're going to love this one though- give it a try!

For the Butter Drunk Walnuts

  • Add the walnuts to a pan over medium-high heat. Toast for a minute or two. When the become fragrant, it's time to add in the butter and pinch of salt.
  • Let the butter melt and then stir occasionally until the butter browns. If the pan starts to smoke, remove from the heat immediately and allow to cool, stirring constantly.
  • Set aside to cool.

For the Iceberg Wedge Salad

  • Core the lettuce head (suggestion on how to do this easily listed above in the post), and slice in half, then into wedges.
  • Add each wedge to a plate. Add the tomatoes to each plate.
  • Cover the wedges with some blue cheese dressing. The dressing acts as the glue to keep the toppings stuck to the salad. Top with the walnuts, shallots, chopped bacon and crumbed blue cheese.
  • Admire your work and dig in. Happy eating!



Calories: 300kcal