Easy Wedge Salad with Homemade Blue Cheese Dressing

In the world of salads, the wedge salad holds a special place. It’s simple yet elegant, rustic yet refined. The Easy Wedge Salad with Homemade Blue Cheese Dressing recipe takes this classic dish and elevates it to new heights, making it a perfect choice for a light main course or a sophisticated side.

The Allure of the Easy Wedge Salad

This recipe stands out for its unique combination of crisp iceberg lettuce, creamy avocado, crunchy bacon, tender hard-boiled eggs, and refreshing celery.

But the real star is the homemade blue cheese dressing, which adds a tangy richness that ties all the ingredients together. And the best part? It’s low-carb, making it a great choice for those on a ketogenic diet or anyone looking to reduce their carbohydrate intake.

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Ingredients

To make this salad, you’ll need a large head of iceberg lettuce, avocados, sugar-free bacon, hard-boiled eggs, celery, and sea salt and black pepper for seasoning. For the homemade blue cheese dressing, gather avocado mayonnaise, blue cheese crumbles, Greek yogurt, full-fat sour cream, garlic salt, and half & half.

DRESSING INGREDIENTS

• 2 tbsp avocado mayonnaise
• 2 oz blue cheese crumbles
• 2 tbsp Greek yogurt
• 2 tbsp full-fat sour cream
• 1 tsp garlic salt
• sea salt and black pepper to taste
• 2-3 tbsp half & half optional

SALAD INGREDIENTS

• 1 large head of iceberg lettuce cut into 6 wedges
• 2 large avocados diced
• 3 strips sugar-free bacon cooked crispy and crumbled
• 3 hard-boiled eggs peeled and chopped
• 1 large stalk celery chopped
• sea salt and black pepper to taste

The Process

The process begins with the preparation of the homemade blue cheese dressing. In a non-reactive bowl, combine the avocado mayonnaise, blue cheese, Greek yogurt, sour cream, and garlic salt. Stir in enough half & half to reach your desired consistency. Season with salt and black pepper, then cover and refrigerate until ready to use. Preparing the dressing the night before allows the flavors to meld together, enhancing its overall taste.

When it’s time to serve, place a wedge of iceberg lettuce onto each chilled serving plate. Generously drizzle the homemade blue cheese dressing over each wedge, then top with diced avocado, crumbled bacon, chopped hard-boiled eggs, and chopped celery. A sprinkle of salt and black pepper completes the dish.

Step-by-step instructions for easy wedge salad

1. Combine the avocado mayonnaise, blue cheese, Greek yogurt, sour cream, and garlic salt in a medium glass or other non-reactive bowl.
2. Stir enough half & half into the blue cheese mixture to reach the desired consistency. Season with salt and black pepper to taste, and stir to combine.
3. Cover and refrigerate until ready to use.
4. ASSEMBLING THE SALADS:
5. When ready to serve, place each wedge of iceberg lettuce onto individual chilled serving plates. Drizzle each wedge with some homemade blue cheese dressing, and then top each with an equal amount of avocado, crumbled bacon, chopped hard-boiled eggs, and chopped celery.
6. Season with salt and black pepper to taste, and serve immediately. Enjoy!

How to store your wedge salad

You can very safely store this in your refrigerator for up to 2 days, but keep in mind avocados tend to turn brown after one day. I would enjoy sitting and sharing this one with friends!

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The Verdict

The Easy Wedge Salad with Homemade Blue Cheese Dressing is a testament to the fact that healthy, low-carb meals can be flavorful and satisfying. Whether you’re serving it as a light main course or pairing it with another low-carb entrée like our Garlic-Herb Roasted Chicken, this salad is sure to impress.

So why not take a culinary adventure and give this recipe a try? You might just find it becomes a new favorite in your meal rotation. Enjoy!

 

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