Behold! The Wedge Salad!


I’ve been obsessed with wedge salads lately, for no particular reason other than the fact that I’m bored with my usual salads (and it’s so dang easy). It’s rare that I actually get to use natural light to take food photos but this particular day I happened to be at home for lunch so I did an impromptu shoot in front of my office window.

Oh, and the blue cheese dressing? Homemade. And uh-maaa-zing.

Recipe: Classic Wedge Salad with Grilled Chicken


  • 1 tablespoon crumbled blue cheese
  • 1 tablespoon Vegenaise (any variety)
  • 1 tablespoon light sour cream
  • 1/2 – 1 tablespoon red wine vinegar
  • 1/2 teaspoon – 1 teaspoon finely minced garlic
  • Salt and pepper to taste
  • 1 head of iceberg lettuce, quartered
  • 1 slice of bacon, cooked and crumbled
  • 1 (4 oz.) chicken breast, seasoned and grilled and diced
  • 1 small tomato, finely chopped


  1. Prepare the blue cheese dressing by mixing all thoroughly in a small mixing bowl. You can adjust the red wine vinegar and garlic to consistency and taste. Basically if your dressing is too thick, add a little more red wine vinegar in small increments until the desired consistency is reached. Taste to see if there’s enough chopped garlic for you.
  2. Assemble the salad by placing 1 quarter of iceberg lettuce on a plate. Top with chopped tomato, crumbled bacon, and grilled chicken. Pour blue cheese dressing over lettuce and voila! Yummy salad!

Preparation time: 10 minute(s)

Cooking time:

Number of servings (yield): 1

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