This is literally The BEST Chopped Wedge Salad! It’s got all the ingredients of your classic wedge salad, but chopped and so easy to enjoy! It also has a simple homemade blue cheese dressing that’s so delish and takes just minutes to make!
The classic wedge salad has always been one of my favorites. For today’s recipe, I decided to make it super simple and make it into The BEST Chopped Wedge Salad ever. Like ever.
The combination of fresh iceberg lettuce, red juicy tomatoes, crunchy salty bacon, a homemade blue cheese dressing and some crispy fried onions make for an unforgettable salad folks. This one is a total winner and absolutely perfect for all your upcoming summer parties.
Why You’ll Love this Recipe
Chopped salads are just so easy to eat. A fork is all you need. Everything is already chopped, so no knife needed.
The homemade dressing takes literally minutes to make. The only cooking you’ll be doing is to cook your bacon nice and and crisp, so minimal effort goes into this tasty classic salad.
I decided to makes things really low effort by adding the store-bought crispy onions. I love the Lars brand pictured below, but Kinders also has crispy onions and so does French’s. (Think the onions you put on top of the green bean casserole at Thanksgiving.) The usual wedge has red onions, but I love the crispy onions.
Ingredients You’ll Need
- crumbled blue cheese
- sour cream
- mayonnaise
- lemon
- fresh parsley
- garlic powder
- Worcestershire sauce
- salt and pepper
- bacon
- iceberg lettuce
- grape or cherry tomatoes
- crisy fried onions
Step-By-Step Instructions
The first step is to make your homemade blue cheese dressing. You’ll combine your mayo, sour cream, lemon juice, garlic powder, fresh chopped parsley, Worcestershire sauce and salt and pepper in a bowl and whisk until smooth.
Then you’ll mix in four ounces of your crumbled blue cheese. You can place the dressing in the fridge while you prepare the salad. The dressing will keep in your fridge in an airtight container for a week, so you can make it ahead too.
The second step is to cook your bacon in a skillet until crisp and then remove with a slotted spoon to a paper towel-lined plate.
The third step is to assemble your salad. You will add your lettuce to a large bowl and toss with some of the homemade blue cheese dressing. You can use as much as you prefer and serve the remainder at the table.
Add the lettuce to a large platter. Top with your cooked bacon, chopped tomatoes, crispy fried onions and remaining two ounces of blue cheese crumbles.
I will be serving this salad all summer long here at the beach with our gorgeous Jersey tomatoes. It’s one of my favorites as a side for a nice juicy grilled steak. Hope it becomes one of your favorites too!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for The BEST Chopped Wedge Salad
I really love the Lars Crispy Onions. This is not a sponsored post. I’m just sharing a product I enjoy. You can also use French’s onions or Kinder’s or whatver kind you love.
The dressing will keep in your refrigerator in an airtight container for one week.
The BEST Chopped Wedge Salad
Print Recipe Pin RecipeIngredients
Blue Cheese Dressing
- 6 oz. crumbled blue cheese, divided
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 2 tsp. freshly squeezed lemon juice
- 2 tsp. fresh chopped parsley
- 1/2 tsp. garlic powder
- 1/2 tsp. Worchestershire sauce
- 1/2 tsp. coarse kosher salt
- 1/4 tsp. pepper
Chopped Wedge Salad
- 8 oz. bacon, diced
- 1 medium head iceberg lettuce
- 1 pint grape tomatoes, halved and then quartered
- 1/2 cup crispy fried onions, I use Lars brand
Instructions
Blue Cheese Dressing
- In a medium bowl, combine your sour cream, mayo, lemon juice, fresh chopped parsley, garlic powder, Worcestershire sauce and salt and pepper in a bowl and whisk until smooth. Mix in 4 ounces of your crumbled blue cheese. You will use the remaining blue cheese crumbles to top your assembled salad. You can place the dressing in the fridge while you prepare the salad. The dressing will last in the fridge for one week.
Chopped Wedge Salad
- Add your chopped bacon to a large deep skillet and cook until crisp. Remove with a slotted spoon to a paper towel-lined plate.
- Add your lettuce to a large bowl and toss with some of the homemade blue cheese dressing. You can use as much as you prefer and serve the remainder at the table.Add the lettuce to a large platter. Top with your cooked bacon, chopped tomatoes, crispy fried onions and remaining two ounces of blue cheese crumbles. Serve immediately.
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