A chopped wedge salad is a classic wedge salad—just easier to eat and perfect for sharing. Here’s a simple, restaurant-style version with options to customize 🥗
Chopped Wedge Salad
Ingredients
- 1 large head iceberg lettuce, chopped
- 4–6 slices crispy bacon, chopped
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- ½ cup blue cheese crumbles (or feta if preferred)
Creamy Blue Cheese Dressing
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 1–2 tbsp milk or buttermilk (to thin)
- 2 tbsp lemon juice or white vinegar
- ¼ tsp garlic powder
- Salt & pepper, to taste
Instructions
- Chop the iceberg into bite-size pieces and place in a large bowl.
- Add bacon, tomatoes, onion, and blue cheese.
- Whisk dressing ingredients until smooth.
- Toss lightly with dressing (or drizzle on top).
- Finish with extra cheese and cracked black pepper.
Optional Add-Ins
- Diced avocado
- Grilled chicken or shrimp
- Chopped hard-boiled eggs
- Chives or green onions
Tips
- Keep lettuce very cold for maximum crunch.
- Dress just before serving so it stays crisp.
- For a lighter version, use more yogurt and less mayo.
If you want, I can give you a vinaigrette version, a steakhouse-style extra-rich version, or help scale it for a crowd.
