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+ servings

The Ultimate BLT Wedge Salad


  • Blue Cheese Dressing
  • ½ small shallot, finely chopped
  • ¾ cup Greek yogurt (the original calls for sour cream)
  • ½ cup buttermilk
  • 1 Tbsp fresh chives, chopped
  • 1 Tbsp white wine vinegar
  • fine grain sea salt
  • freshly ground black pepper
  • ½ cup mild blue cheese crumbles

  • Salad
  • 4 oz bacon, cut into 1" thick pieces
  • 1 small head iceberg lettuce
  • 2 -3 Roma tomatoes, chopped small

  • Optional Toppings
  • chopped hard-boiled eggs
  • crushed croutons


  • In a skillet over medium-low heat, add the bacon and cook until crisp, stirring frequently (~ 5-7 minutes)

  • Blue Cheese Dressing
  • In a medium-sized bowl, add shallot, greek yogurt (or sour cream), buttermilk, chives, white wine vinegar, a strong pinch of sea salt, and a grind of black pepper
  • Whisk to combine
  • Fold in blue cheese crumbles
  • (Adjust the consistency with additional Greek yogurt or buttermilk, as needed)

  • Salad
  • Cut iceberg lettuce into 4 wedges (8 if they're going to be served as appetizers)
  • Place on plates and spoon the dressing over
  • Top with bacon, tomatoes, hard-boiled eggs, more crumbled blue cheese, and crumbled croutons