Classic steakhouse wedge salad brings the iconic restaurant plate home for a fraction of the price – a cold, crisp iceberg wedge drenched in creamy Ranch and loaded with sharp cheddar, bacon, and tomatoes. It is refreshingly simple, impressively bold, and ready in 10 minutes. Sometimes cheese really does make everything better.
Craving that iconic steakhouse wedge salad but not the steakhouse price tag? There’s something undeniably satisfying about the cool, crisp crunch of an iceberg wedge, generously drenched in creamy dressing and loaded with savory toppings. This recipe brings that classic restaurant experience right to your kitchen table. It’s refreshingly simple, impressively bold, and proves that yes, cheese really does make everything better. Get ready to fall in love with this salad, ready in just 10 minutes!
Ingredients
• 1 medium head iceberg lettuce
• 1 cup / 240ml Ranch Dressing
• 1 cup / 113g (4 oz) shredded sharp cheddar cheese
• 6 slices bacon, cooked and crumbled
• 8 grape tomatoes, halved
Instructions
1. Prepare the Lettuce: Slice the head of iceberg lettuce lengthwise into four equal wedges, ensuring the core remains attached to each to hold the leaves together.
2. Assemble the Salads: Arrange the four lettuce wedges on individual plates or a large serving platter.
3. Garnish and Serve: Generously drizzle each wedge with Ranch dressing, then sprinkle evenly with the shredded cheddar, crumbled bacon, and halved grape tomatoes. Serve immediately for maximum crispness.
Nutritional Information
• Serving Size: 1 wedge
• Calories: 385 kcal
• Protein: 14g
• Carbohydrates: 9g
• Fat: 33g
Pro Tips
• For the absolute crispiest texture, chill the head of iceberg lettuce and the serving plates for at least 30 minutes before assembling.
• Cook the bacon until it’s extra crispy. This ensures it crumbles perfectly and provides a satisfying salty crunch in every bite.
• Feel free to customize! Swap the cheddar for blue cheese crumbles, add thinly sliced red onion, or sprinkle on some fresh chives for a pop of color and flavor.
FAQ
Q: How do you cut lettuce for a wedge salad
A: To properly cut a wedge salad, slice a head of iceberg lettuce in half lengthwise, then cut each half in half again to create four equal wedges. Be sure to leave the core attached to each piece, as this holds the leaves together for the perfect presentation.
Q: What are the best toppings for a wedge salad
A: This classic wedge salad recipe features popular toppings like creamy Ranch dressing, crumbled bacon, sharp cheddar cheese, and fresh tomatoes. For variations, you can easily swap the cheddar for blue cheese crumbles or add thinly sliced red onion and chives.
Q: How do you keep a wedge salad crisp
A: The key to an extra crispy wedge salad is to chill your ingredients. Place the head of iceberg lettuce and your serving plates in the refrigerator for at least 30 minutes before assembling. Serve immediately after adding the dressing to ensure maximum crunch.
Q: Can you make a wedge salad ahead of time
A: It is best to assemble this salad right before serving to prevent it from becoming soggy. However, you can prepare all the components in advance. Cook the bacon, shred the cheese, and cut the lettuce wedges, storing them separately in the fridge until you are ready to serve.
Pro Tips
- Chill the head of iceberg lettuce and the serving plates for at least 30 minutes before assembling – a colder wedge is a crispier wedge.
- Keep the core attached when you cut the head lengthwise into four wedges; it is what holds the leaves together under all those toppings.
- Cook the bacon extra crispy so it crumbles perfectly and stays a salty, crunchy counterpoint to the creamy Ranch.
- Swap the shredded cheddar for blue cheese crumbles if you want the more traditional steakhouse version – the macros stay nearly the same.
- Add thinly sliced red onion or a sprinkle of fresh chives for color and bite, and serve the salad immediately while the lettuce is at maximum crunch.
Frequently Asked Questions
How do I keep the wedge from falling apart?
Slice the head lengthwise into four wedges and leave the core attached to each one – it holds the layers together while you dress and serve the salad.
Is a wedge salad keto-friendly?
This one is – 9g carbs per wedge with 33g of fat and 14g protein. Iceberg lettuce is naturally low-carb, so the toppings carry the macros.
Can I use a different cheese?
Blue cheese crumbles are the classic steakhouse swap for the sharp cheddar, and thinly sliced red onion or fresh chives make welcome additions either way.
Can I make it ahead of time?
It is best assembled and served immediately – the salad lives or dies by the crunch of a cold iceberg wedge, so dress it just before eating.
Recipe card below.
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Classic Steakhouse Wedge Salad
Ingredients
Method
- Prepare the Lettuce: Slice the head of iceberg lettuce lengthwise into four equal wedges, ensuring the core remains attached to each to hold the leaves together.
- Assemble the Salads: Arrange the four lettuce wedges on individual plates or a large serving platter.
- Garnish and Serve: Generously drizzle each wedge with Ranch dressing, then sprinkle evenly with the shredded cheddar, crumbled bacon, and halved grape tomatoes.
- Serve immediately for maximum crispness.
