Blue Cheese Wedge Salad
An ice-cold iceberg wedge smothered in chunky blue cheese dressing, with bacon, tomatoes and red onion. A steakhouse classic that's keto as it is.
Nutrition per serving
1 wedge- Net carbs
- 5.3g
- Calories
- 290kcal
- Protein
- 9.9g
- Fat
- 25g
- Total carbs
- 7.3 g
- Fiber
- 2.1 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Ranch & cheddar: For anyone who doesn't love blue cheese: creamy ranch and sharp cheddar with the same bacon and tomato toppings.
- Spoon homemade ranch over the wedges in place of the blue cheese dressing and scatter with the cheddar instead of the blue cheese.
Buffalo chicken wedge: Diced chicken tossed in buttery hot sauce on top of the cold wedge — all the flavors of buffalo wings, as a main-course salad.
- Cook the chicken in a skillet over medium-high heat for 5–7 minutes per side, until it reaches 165°F (74°C). Dice it and toss with the hot sauce and melted butter.
- Pile the warm chicken and sliced celery over the dressed wedges before adding the other toppings.
- Nice to have (optional)
- Nice to have (optional)
- Also add
- Nice to have (optional)
Estimated cost $6.32 for 4 servings ($1.58 each) · how we estimate
Instructions
-
Cook the bacon until crisp, drain on paper towels and crumble.
-
Pull off any wilted outer leaves from the lettuce. Cut the head into quarters through the core, then trim away most of the hard core from each wedge, leaving just enough to hold the leaves together.
-
Rinse the wedges, shake them well and set them cut-side down on a towel in the fridge for at least 15 minutes so they're cold and dry.
-
Set each wedge on a chilled plate and spoon 2 tablespoons of chunky blue cheese dressing over the top, letting it run down into the layers.
-
Scatter with the tomatoes, red onion, bacon and crumbled blue cheese, then finish with chives and plenty of cracked black pepper.
Tips for success
-
Cold is the point: chill the plates as well, so the lettuce stays crisp and the dressing clings. - Steakhouses often finish wedges with a sugary balsamic glaze. Skip it, or flick on a few drops of plain balsamic vinegar for tang without the sugar.
- Serve it as a starter before garlic butter steak bites.
Nice to have, not needed
- Chilled plates keep the wedge crisp and the dressing clinging — 10 minutes in the freezer does it, but it is not essential.
Storage & meal prep
- Best eaten fresh
Reheat: Serve cold
Prep tip: Cut the wedges up to 2 days ahead and keep them wrapped in a damp towel; store the cooked bacon, dressing and toppings separately.
Assemble just before serving. Cut wedges keep 2 days wrapped in a damp towel in the fridge; keep the dressing and toppings separate.
Variations
2 variations, each with its own ingredients and macrosRanch & cheddar
FlavorFor anyone who doesn't love blue cheese: creamy ranch and sharp cheddar with the same bacon and tomato toppings.
- chunky blue cheese dressing → ranch dressing
- blue cheese → shredded sharp cheddar
5.9 g net · 280 kcal · 10 g protein · 24 g fat · ≈$1.29 per serving (+0.6 g net carbs vs the original)
Buffalo chicken wedge
ProteinDiced chicken tossed in buttery hot sauce on top of the cold wedge — all the flavors of buffalo wings, as a main-course salad.
- + 12 oz boneless, skinless chicken breast
- + 3 tbsp cayenne pepper hot sauce
- + 1 tbsp butter
- + 1 stalk celery
5.5 g net · 419 kcal · 29 g protein · 30 g fat · ≈$2.59 per serving (+0.2 g net carbs vs the original)
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