Wedge Salad

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For the dressing

  • 1/4 cup plain (not flavored) Greek yogurt
  • 1 tablespoon mayonnaise
  • 3 tablespoons sour cream
  • 3 tablespoons milk
  • Splash of Worcestershire
  • 1/2 cup blue cheese crumbles
  • 2 teaspoons white balsamic vinegar
  • Salt and pepper, to taste

For the salad

  • Iceberg lettuce, cut into 4 wedges
  • 1/2 cup crumbled and cooked bacon (could be turkey bacon)
  • 4 hard-cooked eggs, chopped
  • 2 tomatoes, chopped
  • More blue cheese crumbles, for garnish (1-2 tablespoons per salad)
  • Chives, cut, for garnish


  1. To make the dressing: In a small bowl, whisk all ingredients together and set aside.
  2. Put wedges of iceberg lettuce, cut side up, on a large dinner plate.
  3. Pour dressing over wedge and top with bacon, eggs and tomatoes.
  4. Top with blue cheese crumbles and garnish with chives.
  5. Serve immediately.