Description

This classic Iceberg Wedge Salad is a refreshing and satisfying dish featuring crisp iceberg lettuce quarters topped with juicy cherry tomatoes, crispy bacon, chopped hard-boiled eggs, crunchy croutons, and crumbly blue cheese. Draped in creamy blue cheese or ranch dressing and finished with freshly cracked black pepper, this salad is perfect as a starter or light meal for any occasion.

Ingredients

Scale

Salad Base

1 medium iceberg lettuce

Toppings

1 cup cherry tomatoes (quartered)
4 slices cooked bacon (chopped)
2 hard boiled eggs (chopped)
1 cup croutons
1/4 cup crumbled blue cheese

Dressing & Seasoning

1 cup blue cheese dressing (or Ranch Dressing, added to taste)
1/2 tsp freshly cracked black pepper (or added to taste)

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Instructions

Prepare the Lettuce: Rinse the iceberg lettuce thoroughly and remove any wilted leaves. Cut the lettuce in half, then cut each half in half again, creating four wedges. Trim off the fibrous stems at the base. Gently rinse each wedge and pat dry to ensure no dirt remains.
Assemble the Salad: Place one lettuce wedge on a serving plate. Drizzle a generous amount of blue cheese or ranch dressing over the lettuce wedge. Top with quartered cherry tomatoes, chopped bacon, chopped hard-boiled eggs, croutons, and crumbled blue cheese evenly distributed over the wedge.
Repeat and Garnish: Repeat the assembly process with the remaining wedges and ingredients. Finally, sprinkle freshly cracked black pepper over each wedge to enhance the flavor. Serve immediately.

Notes

For a vegetarian option, omit bacon and substitute the dressing with a vegetarian-friendly version.
Make sure the iceberg lettuce is crisp and fresh for the best texture.
Use homemade croutons or store-bought for convenience.
If preferred, swap blue cheese dressing with ranch dressing.
The salad is best served immediately to keep the lettuce crisp.