Wedge Salad Recipe

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There is something so satisfying about eating a delicious salad and this wedge salad recipe fits the bill. It’s crispy, has bacon and all the ingredients together makes for a scrumptious salad.

Dressing on the salad that's on a white plate with a napkin and fork in the backgroundPin

I remember my first wedge salad. It was a several years ago now, when I had no idea wedge salads were a ‘thing’.

That first one was a little different from my recipe today.

How do they differ, you ask? You can add whatever you want to your salads. That what makes it fun.

I add avocado. I use feta cheese instead of bleu cheese. And I dress mine with asiago peppercorn dressing instead of the usual blue cheese dressing.

I have to admit, I do like this version better. Mainly because, I find there is too much bleu cheese in the usual for my taste.

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How to  make a wedge salad


Either fry the bacon until it’s crispy which takes around 8 minutes, or bake on a foil lined pan at 375 degrees Fahrenheit for 8 minutes on one side and 6 minutes on the other.

Step one

Gather the ingredients – tomatoes, iceberg lettuce, bacon, candied pecans and feta cheese.

Tomatoes, lettuce, bacon and the ingredients on a wooden tablePin

Step two

Cut the head of iceberg lettuce in half. Since I’m only making three salads, I store the other half in the fridge.

Next, I cut the remaining iceberg half in half and then I cut one of the halves in half again.

How many times can I write the word, half?

Christopher got the full quarter and our niece Elizabeth and I shared the other quarters.

Step three

Here’s one of the quarters on a plate.

A white plate with a iceberg lettuce wedge with feta, pecans, tomatoes and bacon in the backgroundPin

Step four

Cut up one of the tomatoes and sprinkle it over the wedges.

Tomato chunks added to the lettuce on a white plate with other ingredients in the backgroundPin

Step five

Next up is the bacon. Crumble as much bacon as you want over the salads.

Bacon crumbled on top of the plate with the lettuce and tomatoesPin

Step six

Slice the avocado and add it to the salads.

Avocado sliced on top of the salad with feta, pecans and more plates of salad in the backgroundPin

Step seven

Add the pecans on the salad.

Pecans on the the salad with feta and another salad in the backgroundPin

Step eight

Sprinkle feta cheese on top.

Feta on the salad with dressing and another plate in the backgroundPin

All that is left is to pour on the dressing on top and eat the salad.

Dressing on the salad that's on a white plate with a napkin and fork in the backgroundPin

Mmmmm.  This wedge salad recipe is super yummy.

Please feel free to leave me a comment by telling me what your favorite salad is!  I’d love to know.

Other delicious salads

And as always, may all your dishes be delish!

If you’ve tried this I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

Dressing on the salad that's on a white plate with a napkin and fork in the backgroundPin

Wedge Salad Recipe

This simple salad is delicious and pretty to serve at a dinner party.
5 from 1 vote
Print Pin Rate
Course: Salad
Cuisine: Salad
Keyword: wedge salad, wedge salad recipe
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 salads
Calories: 185kcal


  • 1/2 head iceberg lettuce cut in desired amounts
  • 1 tomato cut in chunks
  • 4 slices bacon fried, cooled and crumbled
  • 1/2 avocado cut into chunks
  • 1 tablespoon Candied pecans you choose the amount
  • 1 tablespoon Feta cheese
  • 2 tablespoons Dressing of your choice


  • Get salad plates
  • Place a wedge on each plate
  • Sprinkle on tomatoes
  • Sprinkle crumbled bacon
  • Sprinkle pecans
  • Sprinkle feta cheese
  • Dribble dressing over the wedges
  • Serve
  • Smile
  • Enjoy
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I added the time it takes to fry the bacon.
You can either fry the bacon for 8 – 10 minutes or bake it at 375 F for 8 minutes one side and then 6 minutes the other side.
Add to paper towels and blot.


Serving: 1serving | Calories: 185kcal | Carbohydrates: 7g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 288mg | Potassium: 333mg | Fiber: 2g | Sugar: 4g | Vitamin A: 650IU | Vitamin C: 8.6mg | Calcium: 48mg | Iron: 0.6mg
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From lighting up stages with her BA in theater to crafting delightful dishes and cocktails, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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  1. Why do wedge salads remind me of 1978? I think that was probably when EVERYONE was making them… That said, they’re a classic for a reason and this looks so inviting!

  2. I love wedge salads! The added crunch of the lettuce is really satisfying! Thanks for the fun topping idea 🙂

  3. I’ve never had a wedge salad before, but I’m a knife and fork type girl and this really appeals to me. I’m a slow eater (much to my husband’s impatience) and I find that foods that I have to cut up slow me down more – allowing me to enjoy the flavor more! I can’t wait to try this!

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