A Loaded Wedge Salad is a bold, flavorful twist on the classic steakhouse favorite. Built on a crisp wedge of iceberg lettuce, this salad is layered with creamy blue cheese or ranch dressing, crispy bacon, juicy cherry tomatoes, red onions, and crumbled cheese.
It’s topped with savory additions like avocado, hard-boiled eggs, or grilled chicken for extra heartiness.
Perfect as a satisfying lunch or a side dish that steals the show, the loaded wedge combines refreshing crunch with rich, indulgent toppings. Easy to assemble yet visually stunning, it’s a crowd-pleaser that brings both flavor and texture to the table.
The Loaded Wedge Salad is a classic American steakhouse favorite that’s both visually striking and incredibly satisfying.
Crisp iceberg lettuce forms the foundation, while toppings like creamy blue cheese dressing, crispy bacon, juicy tomatoes, red onions, and more turn it into a crave-worthy main or side dish. It’s perfect for warm days when you want something refreshing but still indulgent.
Why You’ll Love This Salad
This salad is all about texture and contrast. The cold, crunchy lettuce contrasts with the warm, crispy bacon. The creamy dressing balances the tangy tomatoes and sharp onions. Best of all, it’s fully customizable—perfect for parties, barbecues, or even a light lunch.
Loaded Wedge Salad
Description
The Loaded Wedge Salad is a bold, satisfying twist on a classic. A crisp quartered iceberg lettuce forms the base, topped generously with crispy bacon, cherry tomatoes, red onions, crumbled blue cheese, and a rich drizzle of creamy ranch or blue cheese dressing.
Finished with crunchy croutons and sometimes a sprinkle of fresh chives or avocado slices, this salad delivers a perfect balance of textures and flavors—cool, creamy, smoky, and tangy.
It's ideal as a hearty appetizer or light lunch and pairs beautifully with grilled meats or soups. Every bite is indulgent yet refreshing, making it a crowd-pleaser.
Ingredients
For the Homemade Blue Cheese Dressing:
Instructions
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Prepare the Lettuce
Start by removing any wilted outer leaves from the head of iceberg lettuce. Rinse the lettuce thoroughly under cold running water. Pat dry with paper towels or use a salad spinner if needed.
Place the head on a cutting board and cut it into quarters through the core so each section holds together.
For smaller servings, you can cut each wedge in half again. Place each wedge cut-side up on a plate or serving platter.
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Cook the Bacon
In a skillet over medium heat, cook the bacon until crispy, turning as needed, about 6–8 minutes.
Transfer to a paper towel-lined plate to drain excess fat. Once cooled, chop or crumble into small pieces.
Tip: For easy cleanup and batch cooking, you can bake the bacon in the oven at 400°F (200°C) for 15–20 minutes on a lined sheet pan.
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Prepare the Dressing
In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth. Add the garlic powder, onion powder, Dijon mustard, vinegar, salt, and pepper.
Mix well. Stir in crumbled blue cheese if using.
Taste and adjust seasoning as needed—add more lemon juice for tang, or a bit more milk to thin it out.
For the best flavor, chill the dressing in the refrigerator for 15–30 minutes to let the flavors blend.
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Assemble the Salad
Drizzle a generous amount of dressing over each lettuce wedge, letting it flow into the folds.
Top with halved cherry tomatoes, thinly sliced red onion, crumbled bacon, blue cheese, and chopped chives.
Add any optional toppings like avocado slices or hard-boiled eggs if desired. Finish with freshly cracked black pepper for a final touch.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 35g54%
- Saturated Fat 12g60%
- Cholesterol 40mg14%
- Total Carbohydrate 12g4%
- Dietary Fiber 3g12%
- Sugars 6g
- Protein 15g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
A Loaded Wedge Salad is a crisp, visually striking dish that turns a humble iceberg lettuce into a satisfying and hearty starter or light main course.
With creamy dressing, crunchy toppings, and colorful ingredients, it’s a salad that pleases both the eyes and the appetite.
Whether you're making it for a dinner party, lunch, or an upgraded BBQ side, these tips and tricks will help you serve the best wedge salad every time.
1. Start with the Right Lettuce
The base of a wedge salad is traditionally iceberg lettuce—valued for its crisp texture and mild flavor. Choose a firm, tightly packed head of iceberg. When cutting, slice the head into quarters or sixths through the core, so each wedge stays intact. Rinse gently under cold water and dry completely to avoid watery dressing.
Tip: Chill your wedges in the fridge before assembling to keep them extra crisp and refreshing.
2. Choose a Flavorful Dressing
The classic choice for a loaded wedge salad is blue cheese dressing, but you can also use ranch, green goddess, or even a tangy yogurt-based dressing. Whichever you choose, make sure it's thick enough to cling to the lettuce.
Serving Trick: Drizzle dressing over the wedge and also spoon a little extra into the plate beneath it. This way, every bite is creamy and flavorful.
3. Use High-Quality Toppings
Toppings take your wedge salad from basic to bold. Here are must-have elements for a loaded wedge salad:
- Crispy Bacon: Cook until golden and crumble. For extra crispiness, bake on a wire rack.
- Cherry Tomatoes: Halved or quartered, they add brightness and acidity.
- Red Onion: Thinly sliced or pickled for a mellow crunch.
- Hard-Boiled Eggs: Sliced or chopped for protein and richness.
- Blue Cheese Crumbles: Or try feta, gorgonzola, or shredded cheddar for variety.
- Avocado: Adds creaminess and a touch of luxury.
- Chives or Scallions: Finely chopped for a fresh finish.
Pro Tip: Balance textures. Crunchy (bacon), creamy (avocado), juicy (tomatoes), and tangy (onions) layers work best.
4. Plating and Presentation
A wedge salad is naturally elegant when plated correctly. Here’s how to make it restaurant-worthy:
- Place the wedge cut side up on a flat plate. This helps toppings nestle into the leaves.
- Drizzle dressing generously, letting it pool slightly around the wedge.
- Artfully layer toppings, aiming for height and color contrast.
- Finish with a few turns of fresh cracked pepper and a sprinkle of sea salt.
Serving Trick: Serve on chilled plates to keep the salad crisp longer, especially in warm weather.
5. Serve with a Knife and Fork
Unlike leafy salads, a wedge needs a knife and fork. Serve with both to allow diners to cut through the crunchy layers easily. This also makes it feel more like a composed dish than a tossed salad.
Entertaining Tip: Pre-cut the wedge into smaller pieces if serving as part of a buffet or party platter, to make it easier to eat standing up or with limited utensils.
6. Make It a Meal
To transform your loaded wedge into a full meal, add:
- Grilled chicken, shrimp, or steak strips
- Roasted chickpeas or nuts for protein crunch
- Croutons or grilled sourdough slices for extra heartiness
Tip: You can also turn it into wedge salad skewers for a fun, bite-sized appetizer option at gatherings.
Serving Suggestions
This salad can be served on individual plates or arranged on a large platter for a beautiful centerpiece. It's great as:
- A starter for a steak or grilled meat dinner
- A main course when topped with grilled chicken, shrimp, or even roasted chickpeas
- A light lunch alongside a slice of crusty bread
Make-Ahead Tips
- Prep ahead: You can wash and cut the lettuce, cook the bacon, and prep all toppings a few hours in advance. Store separately and assemble just before serving.
- Dressing: The dressing keeps well in the fridge for up to 5 days in an airtight container.
Variations
- Southwest Wedge Salad: Use ranch dressing, add black beans, corn, avocado, and crushed tortilla chips.
- Mediterranean Wedge: Swap blue cheese for feta, add kalamata olives, diced cucumber, and tzatziki dressing.
- Vegetarian version: Omit bacon or use coconut or mushroom bacon for a smoky flavor.
Nutrition Notes
While this salad is indulgent, it can be made lighter by using low-fat sour cream, Greek yogurt, turkey bacon, or a lighter vinaigrette. The iceberg lettuce keeps it low in calories while adding a hydrating crunch.
Final Thoughts
The Loaded Wedge Salad is proof that salads can be exciting, satisfying, and full of flavor. It's fresh yet decadent, and endlessly customizable.
Whether you’re serving it as a dinner party starter or a hearty solo meal, this salad never disappoints.
The Loaded Wedge Salad is a stunning, satisfying dish that’s deceptively easy to prepare. With the right ingredients, careful layering, and a few smart serving tricks, it becomes more than just a side—it’s a salad worth savoring.
With its blend of textures and rich, savory toppings, even salad skeptics will be reaching for seconds.
Pin this recipe to share with your friends and followers.
Frequently Asked Questions
What is a Loaded Wedge Salad?
A Loaded Wedge Salad is a hearty, restaurant-style salad featuring a crisp wedge of iceberg lettuce topped with flavorful toppings like crispy bacon, cherry tomatoes, red onions, crumbled blue cheese or feta, and a creamy dressing—usually ranch or blue cheese.
It’s called “loaded” because it’s piled high with rich and savory ingredients that turn a simple lettuce wedge into a satisfying dish.
Is a Loaded Wedge Salad healthy?
This salad can be both indulgent and nutritious. Iceberg lettuce provides hydration and crunch, while the vegetables add vitamins and fiber.
However, the bacon, cheese, and creamy dressing increase the fat and calorie content.
To make it lighter, you can opt for turkey bacon, a yogurt-based dressing, or use less cheese. With modifications, it can be a balanced meal or side.
Can I make it vegetarian or vegan?
Absolutely. For a vegetarian version, simply omit the bacon or replace it with crispy chickpeas, roasted nuts, or plant-based bacon.
For a vegan version, use dairy-free cheese crumbles and a vegan ranch or tahini-based dressing.
You can also load it with extra vegetables like cucumber, avocado, or corn for added texture and nutrition.
How far in advance can I prepare it?
The components can be prepared ahead: chop vegetables, cook bacon, and make the dressing up to 1–2 days in advance.
However, assemble the salad just before serving to keep the lettuce crisp and fresh. If pre-assembled too early, the dressing may wilt the lettuce and make the salad soggy.
