Fully Loaded Wedge Salad

3.69 from 105 votes

My fully loaded wedge salad with crisp hearts of lettuce, bacon, eggs, croutons, black olives, and creamy blue cheese dressing, is irresistible!

Prep Time20 mins

Total Time20 mins

Course: Salad

Cuisine: American

Servings: servings

Calories: 136kcal

Put the dressing ingredients together in a small food processor and process briefly until combined, but still lumpy. Add salt and fresh cracked black pepper to taste, and add more milk if you'd like a thinner dressing. Add more lemon juice if you like.
Wash and dry your head of lettuce. Remove any loose or browned leaves. Slice the head in half, through the core. Slice each half into 3 wedges, so you have a total of 6 wedges. Remove any bit of core from the bottom of each wedge. Do this shortly before serving your salad, because the lettuce can start to turn brown once cut.
Arrange your lettuce on a platter and drizzle each wedge with a little of the dressing. Scatter the toppings on top of the wedges and all around them.
Serve immediately with extra dressing.
Note: You can make individual salad plates instead of the platter if you like.

I think I'll try this with wedges of radicchio next time.
Use heads of romaine lettuce, halved lengthwise and grilled, as the base for a summer loaded salad. Add some grilled corn, too ~ yum!
Go traditional with a nice homemade Russian or Thousand Island dressing.