Loaded Wedge Salad is the ultimate indulgence in salad form. Whether you’re preparing it as a stunning side dish, a main course, or a shareable appetizer, this salad is sure to impress your guests. With its crunchy iceberg lettuce wedges, crispy bacon, juicy tomatoes, creamy avocado, hard-boiled eggs, and a tangy, creamy dressing, every bite of this salad is packed with flavor and texture. Topped off with a generous sprinkle of crunchy breadcrumbs and rich blue cheese, this is a salad that’s anything but boring. It’s hearty, refreshing, and the perfect mix of salty, tangy, creamy, and crispy. Ideal for picnics, barbecues, or a light dinner, this dish is not only crowd-pleasing but also easily customizable to suit various tastes and dietary preferences.
Why You’ll Love This Recipe
Loaded Wedge Salad brings together the best of everything. The simplicity of iceberg lettuce combined with the richness of creamy dressing, salty bacon, fresh tomatoes, and crunchy toppings makes this dish a textural delight. It’s the perfect balance between fresh, crisp vegetables and rich, indulgent ingredients like cheese, eggs, and bacon. What’s even better is that it’s a breeze to assemble, making it ideal for weeknight dinners or last-minute entertaining. Plus, it’s naturally low-carb and gluten-free (with a few easy adjustments), which makes it a great option for those following special diets. It’s light, refreshing, and filling all at once – you can enjoy it as a stand-alone meal or as a side dish to any protein. Let’s dive into why this salad is a true winner!
What Makes This Recipe Special?
At first glance, the Wedge Salad might seem like a simple dish – just iceberg lettuce topped with a few key ingredients. But when you combine the crispy bacon, creamy dressing, and crunchy veggies with the subtle bitterness of the iceberg lettuce, the result is a salad that’s bursting with flavor and texture. The creamy blue cheese dressing (or ranch if you prefer) pulls everything together with its richness, while the hard-boiled eggs add protein to keep you satisfied. You can also easily adjust the toppings to suit your tastes, whether you prefer to go lighter with just the basics or get creative with a variety of add-ins like avocado or grilled chicken. It’s a salad that not only tastes good but also looks fantastic when served, making it a perfect dish for entertaining.
Ingredients
For the Salad:
- 1 head iceberg lettuce, cut into 4 wedges
- 6 slices bacon, cooked and crumbled
- 2 hard-boiled eggs, chopped
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, finely diced (optional)
- ½ cup blue cheese or ranch dressing
- ½ cup toasted breadcrumbs or croutons
- 2 tablespoons chopped fresh chives or green onions
For the Optional Blue Cheese Dressing:
- ½ cup sour cream
- ¼ cup mayonnaise
- ¼ cup buttermilk
- 1 tablespoon vinegar
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- ¼ cup crumbled blue cheese
How to Make It Step-by-Step
- Cook the Bacon – Start by cooking the bacon to your desired level of crispiness. I prefer baking bacon in the oven at 400°F for about 15–20 minutes – it’s less messy and results in beautifully even crispiness. Once done, drain it on paper towels to remove excess grease, then crumble into small pieces. Set aside.
- Boil the Eggs – While your bacon is cooking, place your eggs in a pot of cold water. Bring the water to a boil, reduce the heat to a simmer, and cook for 9–10 minutes. Once the eggs are done, transfer them to an ice bath to cool, then peel and chop them into small pieces.
- Prepare the Dressing (If Making from Scratch) – In a small bowl, whisk together the sour cream, mayonnaise, buttermilk, vinegar, garlic powder, salt, and pepper. For extra flavor, add the blue cheese crumbles and stir until smooth. Refrigerate the dressing for 20 minutes to let the flavors meld together.
- Assemble the Salad – Cut the iceberg lettuce into wedges and place them on serving plates. If you’re using red onions, finely dice them and sprinkle on top for a little extra flavor and crunch. Drizzle the dressing over each wedge, ensuring it’s generously coated.
- Top with Toppings – Next, add the crumbled bacon, chopped eggs, diced avocado, and halved cherry tomatoes. If you’re using breadcrumbs or croutons, sprinkle them on top for added crunch. Garnish with chopped chives or green onions for a fresh, oniony kick.
- Serve & Enjoy – For the best texture and flavor, serve immediately. The crispness of the lettuce, combined with the richness of the toppings, is sure to make this Loaded Wedge Salad a crowd favorite.
Tips for Best Results
- Crisp the Bacon Perfectly – One key tip to making this salad unforgettable is perfectly crispy bacon. Too often, bacon can end up limp or overcooked, but crisp bacon adds so much texture and flavor. To ensure even crispiness, try baking it in the oven. Not only does it make cleanup easier, but you also avoid the chance of burning the bacon while cooking it on the stovetop.
- Add the Toppings Last – If you’re making this salad ahead of time, prep all your ingredients separately and keep the dressing and toppings in individual containers. Add the dressing and toppings just before serving to ensure the salad stays crisp and fresh.
- Balance the Dressing – While blue cheese dressing is the classic option, feel free to experiment with other dressings. Ranch dressing, Caesar, or even a lemon vinaigrette are great alternatives, and they bring a new flavor profile to the dish.
- Make It Vegetarian – If you’re looking for a vegetarian version, simply leave out the bacon and swap it with roasted chickpeas, nuts, or seeds for added crunch. You can also add a few more fresh vegetables, such as cucumbers or bell peppers, to make the salad even heartier.
Ingredient Substitutions & Variations
- Dressing Options – If blue cheese isn’t your thing, go for ranch or a tangy green goddess dressing instead. You can also use a balsamic vinaigrette for a light and fresh twist on this salad.
- Vegetarian or Vegan Versions – Replace bacon with crispy chickpeas or your favorite plant-based meat. If you want a vegan dressing, swap the mayo and sour cream for vegan alternatives, and use non-dairy buttermilk.
- Add Protein – Make this into a full meal by adding grilled chicken, shrimp, or even steak on top. You could also use grilled tempeh for a plant-based option that still packs a punch of protein.
- Other Add-ins – If you’re looking for more texture or flavor, consider adding diced cucumbers, black olives, or roasted red peppers. You can even top the salad with a sprinkle of toasted pine nuts for a delicious, nutty crunch.
Serving Suggestions
This Loaded Wedge Salad is versatile and can be served in a variety of ways. Whether you want to serve it as a side or main dish, it pairs beautifully with a wide array of foods.
- For a Full Meal – Pair it with grilled chicken, steak, or shrimp for a protein-packed meal. If you prefer plant-based options, consider adding grilled tofu or tempeh to the salad.
- Wine Pairing – A crisp white wine like Sauvignon Blanc or a light Pinot Grigio pairs wonderfully with the tangy flavors in this salad. If you’re a red wine lover, a light-bodied red such as Pinot Noir is a great choice.
- Bread Pairing – Serve this salad alongside some crusty bread or warm dinner rolls to round out the meal. A slice of garlic bread would complement the rich blue cheese dressing beautifully!
How to Store and Reheat Leftovers
While this Loaded Wedge Salad is best served fresh, you can store any leftover components separately in the fridge for up to 3–4 days. The lettuce will lose its crispness once dressed, so keep the dressing separate from the salad and toss it just before serving.
The toppings, such as bacon and croutons, should also be stored in a separate container to keep them crisp. If you’re planning to make this salad ahead of time, assemble it in stages and store the lettuce, dressing, and toppings separately.
Make-Ahead and Freezer Tips
If you’re making this salad ahead of time for a party or large gathering, you can prep the ingredients up to 2 days in advance. The dressing can be made and stored in an airtight container in the fridge. For the bacon, eggs, and tomatoes, you can prepare them the night before and store them in separate containers. When it’s time to serve, just assemble and dress the salad.
Unfortunately, this salad doesn’t freeze well because of the lettuce, so it’s best enjoyed fresh or within a few days of assembly.
Common Mistakes to Avoid
- Soggy Salad – To avoid sogginess, don’t add the dressing until just before serving. If you’re making the salad ahead of time, store the dressing separately.
- Overcooked Bacon – Bacon can quickly go from perfectly crispy to burnt, so be sure to watch it carefully when cooking. If you’re baking it, check it after 15 minutes and adjust the time as needed based on your oven.
- Too Much Dressing – It’s easy to overdo the dressing, but keep in mind that you want the toppings to shine through. Drizzle the dressing on and toss the salad gently to ensure each wedge is coated without being drenched.
Frequently Asked Questions (FAQ)
Can I make Loaded Wedge Salad ahead of time?
Yes! You can prep the salad in stages by chopping the ingredients and making the dressing ahead of time. Keep the dressing and lettuce separate and add the toppings right before serving to keep everything fresh and crisp.
What kind of lettuce is best for wedge salad?
Iceberg lettuce is classic because of its crisp texture and sturdy leaves. Romaine hearts are also a good choice if you prefer a slightly softer, more flavorful green.
Is this salad gluten-free?
Yes! This Loaded Wedge Salad is naturally gluten-free. Just be sure to use gluten-free breadcrumbs or croutons if you add them as a topping.
Can I use a different protein in this salad?
Absolutely! Grilled chicken, shrimp, or even a plant-based protein like grilled tempeh would be a great addition to this salad for added protein.
How long will leftovers last?
Leftover ingredients can be stored in the fridge for up to 3–4 days, but the salad is best served fresh. Keep the dressing and toppings separate to avoid sogginess.
What can I add to make this salad more substantial?
To make it a fuller meal, add a protein like grilled chicken or shrimp, or even a hard-boiled egg for extra richness.
Cooking Tools You’ll Need
- Large Mixing Bowl – To toss the salad and mix the dressing.
- Baking Sheet – For baking the bacon.
- Sharp Knife – For chopping the vegetables and toppings.
- Serving Plates – To present the wedges beautifully.
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Loaded Wedge Salad
Ingredients
- 1 head iceberg lettuce, cut into 4 wedges
- 6 slices bacon, cooked and crumbled
- 2 large hard-boiled eggs, chopped
- 1 avocado diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced (optional)
- 1/2 cup blue cheese or ranch dressing
- 1/2 cup toasted breadcrumbs or croutons
- 2 tablespoons chopped fresh chives or green onions
Instructions
- Cook bacon until crispy, drain, and crumble.
- Hard-boil eggs, peel, and chop.
- Toast breadcrumbs or crush croutons if using.
- Prepare dressing by mixing all ingredients and refrigerating for 20 minutes if making from scratch.
- Cut iceberg lettuce into quarters and remove core. Rinse and pat dry.
- Place each wedge on a plate. Drizzle with dressing, then layer with bacon, eggs, avocado, tomatoes, onions, breadcrumbs, and chives.
- Serve immediately.
