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Southern Wedge Salad

A crisp iceberg wedge dressed with creamy buttermilk dressing, smoky bacon, toasted pecans, and sharp blue cheese.

23 minEasyServes 4360 cal/serving

AmericanSaladStovetopLow CarbKetoGluten-FreeSoy-FreeEgg-FreeShellfish-FreeCorn-FreeLow-SugarAlcohol-Free

Ingredients

  • 1 head iceberg lettuce, wedged
  • 4 slices thick-cut bacon, chopped
  • 1 cup cherry tomatoes, halved
  • 1/4 cup pecans, chopped
  • 1/2 cup blue cheese, crumbled
  • 1/4 cup buttermilk
  • 1/4 cup sour cream
  • 2 tbsp fresh chives, chopped
  • 1/4 tsp black pepper, cracked

Instructions

  1. 1

    Cook 4 slices chopped thick-cut bacon in a skillet over medium heat for 6 to 8 minutes until crisp and internal temperature reaches 160F, then drain on paper towels.

  2. 2

    In a small bowl, whisk 1/4 cup buttermilk, 1/4 cup sour cream, half of the 1/2 cup crumbled blue cheese, and 1/4 tsp cracked black pepper until smooth.

  3. 3

    Arrange 1 head wedged iceberg lettuce on serving plates.

  4. 4

    Drizzle dressing over the lettuce wedges, then top with 1 cup halved cherry tomatoes, 1/4 cup chopped pecans, remaining blue cheese, cooked thick-cut bacon, and 2 tbsp chopped fresh chives.

Questions

Can I make Southern Wedge Salad dairy-free?

Yes. The dairy in this entry is 1/2 cup blue cheese, crumbled, 1/4 cup buttermilk, 1/4 cup sour cream. Swap the cheese for a plant-based melting cheese (expect a milder flavor); the buttermilk for plant milk soured with a teaspoon of vinegar per cup; the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

How long does Southern Wedge Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Southern Wedge Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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