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Steakhouse Wedge Salad with a Twist

 Crunchy iceberg lettuce, bacon, tomato and blue cheese combine to create this twist on a classic steakhouse wedge salad.

Plated Steakhouse Wedge Salad

When I go to a steakhouse, I love to order the wedge salad.  It’s so simple, yet it packs a flavor punch.  

The iceberg lettuce is crunchy and refreshing, the tomatoes are fresh and juicy and then you get a nice salty finish from the bacon and the blue cheese.  Oh, so good.

I decided to take that classic salad and add a little twist to it with my own steakhouse wedge salad.  First of all, instead of cutting the lettuce into wedges, I cut it into discs.  

This gives you more surface area for the the dressing and all those delicious toppings.  I saw this idea on Food Network’s, The Kitchen and I thought it was genius.

Photo of vinaigrette

Cooked, chopped bacon

My other twist is the dressing. Traditionally a steakhouse wedge salad is dressed with blue cheese dressing.  

Don’t get me wrong, I love blue cheese dressing, but it tends to be really rich and it’s not the healthiest choice for dressing.  

I decided to top the salad with a quick and easy balsamic vinaigrette. It gives the salad a nice tanginess and keeps it from being too heavy.

You still get the salty creaminess from a generous sprinkle of blue cheese crumbles.

So why not make your own steakhouse wedge salad?  It’s easy enough to make for a weeknight dinner but would also be perfect for a dinner party or a date night dinner.  

Just throw some steaks on the grill, warm up some crusty bread and you’ve got a delicious dinner that’s sure to impress your guests or your sweetie!


Close up of wedge salad highlighting the tomatoes

Yield: 4

Steakhouse Wedge Salad with a Twist

Steakhouse Wedge Salad with a Twist

 Crunchy iceberg lettuce, bacon, tomato and blue cheese combine to create this twist on a classic steakhouse wedge salad.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 1 clove garlic, grated
  • 1 tbsp dijon mustard
  • 1/4 cup balsamic vinegar
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup olive oil
  • 4 slices bacon, thinly sliced crosswise
  • 1 1/2 cups grape tomates, cut in half
  • 2 tbsp fresh chives, chopped
  • 2 heads iceberg lettuce
  • blue cheese crumbles


  • In a small bowl, whisk together garlic, dijon, balsamic, thyme salt and pepper.
  • Slowly whisk in olive oil until mixture has emulsified. Set aside.
  • Cook bacon in a medium skillet over medium heat until crispy.
  • Remove from pan and drain on paper towels. Allow to cool.
  • Slice lettuce crosswise in to eight 1 inch discs.
  • Place 2 discs on each of 4 plates.
  • Top with tomatoes, bacon, and blue cheese.
  • Drizzle dressing over each salad and garnish with chives.
  • Two plated wedge salads

    Steakhouse Wedge Salad with a Twist



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    Tuesday 26th of April 2016

    I love the idea of cutting the lettuce into discs instead of wedges, especially since I usually have some difficulty with distributing the dressing evenly. I'll have to try my hand at making a salad like this sometime. Thanks for sharing!


    Tuesday 26th of April 2016

    Thanks, John! It really does work well to cut the lettuce into discs, it definitely helps with getting the dressing distributed evenly.


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