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Blue cheese wedge salad topped with applewood smoked bacon, blue cheese crumbles, cherry tomatoes, red onion, and buttermilk ranch dressing.
Reynaldo’s Cocina 📍

Blue Cheese Wedge Salad with Applewood Smoked Bacon

A classic steakhouse-style wedge salad made with crisp iceberg lettuce, applewood smoked bacon, blue cheese crumbles, cherry tomatoes, red onion, and Hidden Valley Buttermilk Ranch.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4 people
Course: Dinner, Lunch, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large head iceberg lettuce quartered
  • 8 slices applewood smoked bacon cooked and crumbled
  • 1 cup blue cheese crumbles
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion diced
  • 1/2 cup Hidden Valley Buttermilk Ranch dressing

Equipment

  • Cutting board
  • Knife
  • Mixing bowl
  • - Serving platter

Method

  1. Cook bacon until crispy and allow it to cool.
  2. Cut iceberg lettuce into four wedges.
  3. Arrange wedges on a serving platter.
  4. Scatter cherry tomatoes and red onion around and over the wedges.
  5. Sprinkle blue cheese crumbles evenly across the salad.
  6. Top with crumbled bacon.
  7. Drizzle with Hidden Valley Buttermilk Ranch dressing.
  8. Serve immediately.

Notes

• For best results, keep lettuce cold until serving.
• Add dressing just before serving to maintain crunch.
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