The Wedge Salad

An American tradition… that likely dates all the way back to ancient Egypt. Which also likely would be minus most of, if not all of the toppings we use today. Okay so we’ll say that the Wedge salad we know today is popular in America, we’ll go with that… Yeah, it’s American.

Take a whole head of iceberg lettuce, chop the stem end off, then quarter it. Top it with buttermilk Ranch Dressing, blue cheese crumbles, crispy chopped bacon, and quartered cherry or grape tomatoes.

Don’t forget the pepper mill! Makes an easy lunch, or a perfect starter before a delicious steak dinner.


  • One Quartered Wedge of Iceberg Lettuce.
  • 3 Cherry or Grape Tomatoes, quartered.
  • 2 Pieces of Cooked Bacon, chopped.
  • 4 Ounces Ranch Dressing.
  • 2 Ounces Blue Cheese Crumbles.
  • Freshly Cracked Pepper to taste.


  1. You need 2 strips of bacon per salad, so if you’re only making one salad for yourself then feel free to just pan fry two strips in a skillet until crispy. If you’re like me and will use bacon for more than just one salad throughout the week, or you’re making more than one salad, bake 1 lbs. of Bacon at 350°F for 25 minutes, flipping half way. Once cooked transfer to paper towel and set aside to drain.
  2. While bacon is in the oven, quarter one Bibb or head of Iceberg into four wedges. Use one per salad.
  3. Quarter three Cherry or Grape Tomatoes per salad.
  4. Chop cooked Bacon into small pieces for salad topping.
  5. Plate salad by pouring a dollop of buttermilk Ranch Dressing on the bottom of the plate. Smear in a circle using the back of a spoon. This will make the wedge stick in place.
  6. Coat top of wedge with Ranch Dressing so ingredients stick.
  7. Top with quartered Tomatoes, chopped Bacon, Blue Cheese Crumbles, and Freshly Cracked Pepper. Serve, and enjoy!


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