Here’s a fresh, crunchy, flavor-packed Chopped Wedge Salad—all the classic wedge flavors, but easier to eat and perfect for tossing.
🥗 Chopped Wedge Salad
Ingredients (serves 4)
Salad
- 1 large head iceberg lettuce, chopped into bite-sized pieces
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced or diced
- 4–6 slices bacon, cooked and crumbled
- 1/2 cup blue cheese crumbles
- Optional add-ins:
- Sliced cucumbers
- Hard-boiled eggs (chopped)
- Avocado (diced)
- Croutons for crunch
Blue Cheese Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup buttermilk (or regular milk to thin)
- 1 tbsp lemon juice or white vinegar
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
- 1/4 cup blue cheese crumbles (more if you want it chunky)
Instructions
1. Make the Dressing
- In a bowl, whisk together mayonnaise, sour cream, and buttermilk.
- Add lemon juice (or vinegar), garlic powder, salt, and pepper.
- Stir in blue cheese crumbles.
- Chill for at least 15 minutes so flavors meld.
2. Assemble the Salad
- Place chopped iceberg lettuce into a large bowl.
- Add tomatoes, red onion, bacon, and blue cheese crumbles.
- Add any optional extras you like.
3. Toss and Serve
- Drizzle with blue cheese dressing.
- Toss gently so every bite gets creamy dressing and bacon.
- Garnish with extra blue cheese or black pepper if desired.
⭐ Tips & Variations
- Lighter option: Use Greek yogurt instead of sour cream.
- No blue cheese? Use ranch dressing for a “Chopped Ranch Wedge.”
- Make it a full meal: Add grilled chicken, steak bites, or shrimp.
- Extra crisp: Add homemade croutons or fried shallots.
If you’d like, I can also give you:
- A restaurant-style version
- A bacon-loaded deluxe wedge
- Or a presentation-style description for photos/menus
Just tell me!
