This Loaded Iceberg Wedge Salad Recipe is loaded with bacon, tomatoes, egg, crispy breadcrumbs, and drizzled with a homemade ranch dressing. There is something so classic about a refreshing wedge salad recipe! This is an easy salad to pull out when entertaining because you can serve it on a huge platter, and it looks so impressive!
We’ve taken a classic wedge salad recipe and taken it to the next level. Our Loaded Wedge Salad features crispy bacon bits, finely chopped egg, chives, lemon-y crispy bread crumbs, and a homemade buttermilk herb ranch dressing.
While I know that blue cheese is traditional, this ranch is absolutely incredible and feels so fresh!
Loaded Wedge Salad Recipe:
I have always loved a good wedge salad. I’m a huge texture and topping gal and a loaded wedge salad recipe just really checks all the boxes for me.
Long gone are the days of basic wedge salads with only dressing, bacon, and tomatoes. Boring! That’s why I created this ultimate loaded wedge salad recipe to put any other wedge salad recipe to shame.
We are going all-in on toppings and textures so that this salad is absolutely bursting with flavor.
I especially love this recipe for BBQs or entertaining because I can lay all the wedges out on a platter, top them, and let the guests grab and go. Once you give this Loaded Wedge Salad recipe a try, it will be your go-to salad recipe!
What is a Wedge Salad?
A wedge salad is just that, a wedge of lettuce (typically iceberg), topped with dressing and various toppings. Wedge salad recipes gained massive popularity in the 1950s and 60s.
Finally, in 1970s, wedge salads found their way onto menus in steakhouses across the country and the legacy was cemented! They’ve gotten fancier on menus today, but a wedge salad is still a classic.
How to Make a Wedge Salad:
This recipe couldn’t be easier to make! All you have to do is cut your lettuce up, whisk together a dressing, and top as desired!
The Process:
- Make the dressing. Whisk together all the ranch dressing ingredients and refrigerate for at least 2 hours before serving. This is a dressing that needs time for all the flavors to meld.
- Cut the lettuce. Remove any outer layers on the head of lettuce that are browned and wilted. Cut the head of lettuce into wedges and remove the stem. You can cut the lettuce into 4 wedges for larger portions, or 6 wedges for smaller portions.
- Clean the lettuce. Rinse the lettuce wedges under cold water to remove any dirt and debris. Pat dry with paper towels and store in the fridge until ready to use.
- Prepare the toppings. Cook up your bacon, boil eggs, soak red onion, and cut the chives.
- Make the breadcrumbs. Melt the butter in a skillet and add the bread crumbs. Cook, stirring occasionally, until golden brown. Season with salt and pepper and remove from the heat. Stir in the lemon zest and cool to room temperature.
- Assemble. Arrange the lettuce wedges on a plate or platter and drizzle with dressing. Top as desired and sprinkle with crispy breadcrumbs. Top with the fresh chives and serve.
How to Cut Iceberg for a Wedge Salad:
Cutting lettuce for this wedge salad recipe is key! Here are all my tips for cutting iceberg lettuce into perfect wedges for wedge salad.
- Start by removing any outer lettuce layers that are browned or wilted and discard them. You want to make sure that all the leaves are crisp and vibrant green.
- Cut the head of lettuce in half and remove the stem. From there, cut the lettuce into wedges (4-6).
- Rinse the lettuce wedges under cold water to remove any debris and dirt. Pat dry with paper towels and store in the fridge on a paper towel until ready to serve.
Follow these instructions and you’ll have fresh, perfectly crisp wedges every time!
Wedge Salad Recipe Variations:
This Loaded Wedge Salad recipe is my favorite version, but there are so many ways to customize a wedge salad! Here are all the ways to customize this salad to your tastes:
Add a protein. While there is bacon on this loaded wedge salad, you can easily turn this salad into a whole meal by adding a protein. Grilled shrimp, grilled chicken, and even grilled steak are all amazing additions to make this salad even heartier.
Switch up the dressing. As I’ve mentioned, I adore this herby buttermilk ranch dressing and it’s my go-to for a wedge salad. You could also swap in blue cheese dressing or even your favorite caesar dressing.
Go all-in with toppings. I have a lot of toppings on this salad, but you could take things even further! Try adding crispy onions, diced avocado, diced cucumber, thinly sliced radish, peeled carrot ribbons, etc. The sky is the limit when it comes to toppings for this wedge salad recipe!
Storing Loaded Wedge Salad:
To store Loaded Wedge Salad: Once assembled and dressed, wedge salad is best eaten within a few hours of serving. However, the deconstructed elements of this salad may be stored separately in airtight containers for 4-6 days in the fridge.
Meal prep tips: If you’re making this recipe for meal prep, I recommend that you store the ingredients in divided meal prep containers and assemble/toss with dressing right before eating.
More Recipe Suggestions:
BBQ Chicken Chopped Salad with Cilantro Ranch
Crispy Oregano Roasted Potatoes with Creamy Feta Sauce
Lastly, if you make this Loaded Wedge Salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram @northeast.nosh! Looking through the photos of recipes you all have made is my favorite!
Loaded Iceberg Wedge Salad
Equipment
Ingredients
Buttermilk Ranch Dressing:
- 3/4 cup mayonnaise
- 3/4 cup buttermilk
- 3 tablespoons champagne or white wine vinegar
- 1 teaspoon sugar
- 1 tablespoon dried chives
- 1 teaspoon dried parsley
- 1/2 teaspoon dried dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon hot sauce like Crystal
Wedge Salad:
- 1 head iceberg lettuce cut into wedges
- 6 strips crispy cooked bacon crumbled
- 2 hard boiled eggs diced or grated
- 1/2 cup cherry tomatoes chopped
- 1/2 red onion diced
- 2 tablespoons champagne vinegar
- 3 tablespoons sliced fresh chives
Crispy Lemon Breadcrumbs:
- 1 1/4 cup breadcrumbs panko or fresh
- 2 tablespoons salted butter
- 2 teaspoons lemon zest
Instructions
Dressing:
- Whisk together all the ranch dressing ingredients, season to taste with salt and pepper, and refrigerate for at least 2 hours before serving. This is a dressing that needs time for all the flavors to meld.
Onions:
- Soak the onions. Place the diced onions in a small bowl and add 1/4 cup cold water plus the 2 tablespoons of champagne or white wine vinegar. Soak for at least 30 minutes and drain before using.
Lettuce:
- Cut the lettuce. Remove any outer layers on the head of lettuce that are browned and wilted. Cut the head of lettuce into wedges and remove the stem. You can cut the lettuce into 4 wedges for larger portions, or 6 wedges for smaller portions.
- Clean the lettuce. Rinse the lettuce wedges under cold water to remove any dirt and debris. Pat dry with paper towels and store in the fridge until ready to use.
Breadcrumbs:
- Melt the butter in a skillet and add the breadcrumbs. Cook, stirring occasionally, until golden brown. Season with salt and pepper and remove from the heat. Stir in the lemon zest and cool to room temperature.
Assemble:
- Arrange the lettuce wedges on a plate or platter and drizzle with dressing. Top as desired and sprinkle with crispy breadcrumbs. Top with the fresh chives and serve.
Notes:
- See above blog post for instructions on cutting lettuce into wedges, storage, and more.
