The Best Wedge Salad Recipe with Creamy Dressing
This wedge salad has a creamy, tangy kefir dressing, drizzled over crunchy iceberg wedges. The crunchy iceberg lettuce is topped with delicious toppings of choice. A refreshing and flavorful twist on the classic dish.
What is a Wedge Salad?
A traditional wedge salad is a classic American restaurant salad featuring a crisp, refreshing wedge of iceberg lettuce drizzled with a traditional, creamy blue cheese dressing. It’s often found on the menu of steakhouses and is a delicious mix of flavors and textures. Typically, it’s topped with crispy bacon crumbles, juicy cherry tomatoes, thinly sliced red onions, extra blue cheese crumbles, and a sprinkle of fresh chives.
It can be served as a side salad or be transformed into a main course with additional protein (think chopped chicken and extra bacon). Today we’re making a classic wedge salad with a twist on the dressing. It’s made with a blend of Kefir (or Greek yogurt), herbs, and spices and turns out deliciously creamy, tangy, and addicting!
The cool, crunchy lettuce contrasts beautifully with the rich, creamy dressing and savory toppings, creating a simple yet satisfying salad.
Why You’ll Love This Wedge Salad
Just like fashion, there are food trends and dishes that come back into style. I think the Wedge Salad is making a comeback. My parents never bought iceberg lettuce because “it is all water,” my father said. But variety is the spice of life and sometimes I want some crunch and a juicy, crisp lettuce!
This easy wedge salad recipe hits all the marks for me and can be adapted to your taste. Do crumbled bacon or fried diced pancetta if you like, but smoked almonds are my favorite sub for bacon! I like the grated egg if you want to serve this for a luncheon, but I would skip the egg if you are serving it for dinner. Cherry tomatoes would be great here, too. Use your favorite fresh ingredients.
Like most salads, you can really make it your own, and serve it how you like. But don’t skimp on the dressing– drizzle generously and enjoy its perfectly tangy, creamy addition. Now, let’s make this beautiful salad!
Recipe Highlights
- Elevate your salad game;
- The kefir dressing is full of live probiotics great for gut health;
- Customizable for your topping preferences;
- Such a pretty salad to serve for guests!
Ingredient Notes
Creamy Tangy Dressing
- kefir: My favorite brand is Straus Family Creamery.
- unsweetened plain Greek yogurt or coconut yogurt
- garlic powder
- onion powder
- pinch cayenne pepper
- sea salt
- freshly ground black pepper to taste
- chopped fresh dill, chives, or parsley: You can use dried herbs if desired.
- unrefined, cold-pressed extra-virgin olive oil
Wedge Salad
- head of iceberg lettuce: Outer leaves washed with cold water, but left whole or use baby romaine heads.
- smoked almonds
- optional toppings: avocado, fresh chives, hard-boiled eggs, gorgonzola or blue cheese crumbles, chopped bacon, red onion, and/or sliced grape tomatoes or cherry tomatoes.
Step-by-Step Instructions
- In a medium bowl, whisk together all dressing ingredients until smooth.
- Cut lettuce into four to six wedges, through the core with a sharp knife. The number of iceberg wedges you cut will depend on the size of the lettuce. Spread a spoonful of dressing on the bottom of a plate or platter. Place the lettuce wedges on top and pour the remaining dressing over the lettuce. Sprinkle with chopped almonds, avocado, chives, blue cheese, and/or grated hard-boiled egg, if desired.
- Serve on individual plates with additional dressing if desired.
Recipe Tips
- Wash the outside of the head of lettuce but leave it whole.
- Keep the core face up and visible when cutting through it so that you ensure getting a wedge that holds together.
- Coating the bottom of the serving dish with dressing allows for all parts of the wedge to be well-coated.
- Watch this video on Instagram for a visual demo.
- Use your favorite toppings like avocado, fresh chives, hard-boiled eggs, gorgonzola or blue cheese crumbles, crisp bacon, red onion, and/or juicy tomatoes.
Substitutions
- Instead of kefir, you can use an equal amount of buttermilk or 3 ½ tbsp. milk and ½ tbsp. lemon juice OR ¼ cup mayonnaise and 1 ½ tbsp. lemon juice.
- Greek yogurt or coconut yogurt
- Iceberg lettuce or baby romaine heads
- Smoked almonds or cooked bacon
Serving and Storage Tips
This iceberg wedge salad can be served as a perfect side dish to accompany any protein and baked potato (think restaurant style!) or as a main dish with additional cooked chicken or slices of bacon.
Once dressed, this salad is best served right away. If prepping for later, store prepared ingredients in separate containers and the dressing in its own airtight container. Assemble and dress when ready to serve. The salad components should be served within 48 hours and the dressing will last up to a week in the fridge.
More Favorite Salads
Grilled Halloumi Salad with Sumac Dressing
Spicy Caesar Salad with Toasted Breadcrumbs
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Wedge Salad with Creamy Dressing Recipe
Ingredients
- Dressing:
- ¼ cup kefir or ¼ cup low-fat buttermilk or 3 ½ Tbsp. milk + ½ Tbsp. lemon juice or ¼ cup mayo + 1 ½ Tbsp. lemon juice
- ½ cup plain unsweetened Greek yogurt or coconut yogurt
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Pinch cayenne pepper
- ½ teaspoon sea salt
- Freshly ground black pepper to taste
- 1 Tablespoon chopped fresh dill chives, or parsley or 1 tsp if using dried
- 1 Tablespoon unrefined cold-pressed extra-virgin olive oil
- Salad:
- 1 head iceberg lettuce outside leaves washed, but left whole or baby romaine heads
- ½ cup smoked almonds chopped
- Optional: avocado
- Fresh Chives
- 1-2 Hard-boiled eggs grated (I use a box grater)
- Gorgonzola or Blue cheese crumbled (I used 2 or 3 ounces)
Instructions
- In a medium bowl, whisk together all dressing ingredients until smooth.
- Cut lettuce into four to six wedges, through the core. The number of wedges you cut will depend on the size of the lettuce. Spread a spoonful of dressing on the bottom of a plate or platter. Place the wedges on top and pour remaining dressing over the lettuce. Sprinkle with chopped almonds, avocado, chives, blue cheese, and/or grated hard boiled egg, if desired.
Notes
Keep the core face up and visible when cutting through it so that you ensure getting a wedge that holds together.
Coating the bottom of the serving dish with dressing allows for all parts of the wedge to be well-coated.
Watch this video on Instagram for a visual demo.
Use your favorite toppings like avocado, fresh chives, hard-boiled eggs, gorgonzola or blue cheese crumbles, crisp bacon, red onion, and/or juicy tomatoes. Substitutions
Instead of kefir, you can use an equal amount of buttermilk or 3 ½ tbsp. milk and ½ tbsp. lemon juice OR ¼ cup mayonnaise and 1 ½ tbsp. lemon juice.
Greek yogurt or coconut yogurt
Iceberg lettuce or baby romaine heads
Smoked almonds or cooked bacon Serving and Storage Tips
This iceberg wedge salad can be served as a perfect side dish to accompany any protein and baked potato (think restaurant style!) or as a main dish with additional cooked chicken or slices of bacon.
Once dressed, this salad is best served right away. If prepping for later, store prepared ingredients in separate containers and the dressing in its own airtight container. Assemble and dress when ready to serve. The salad components should be served within 48 hours and the dressing will last up to a week in the fridge.
