Wedge Salad

Wedge Salad
Wedge Salad

It’s no surprise that this popular salad from the 1950s and ’60s has made a comeback – what’s not to love about blue cheese dressing and crispy bacon atop crunchy lettuce? We recommend a pungent blue cheese like Maytag or Roquefort in both the dressing and to crumble on top.

  • Serves 4
  • Active time: 15 minutes
  • Total time: 15 minutes


For the Blue Cheese Dressing:

  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 2 Tbsp. crumbled blue cheese
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. milk
  • Salt and freshly ground pepper

For the Salad: 

  • 4 slices MOINK bacon
  • 1 head iceberg lettuce
  • 1 cup cherry tomatoes, coarsely chopped
  • ¼ cup crumbled blue cheese
  • 2 Tbsp. chopped fresh chives


  1. Make the Blue Cheese Dressing: Stir together the sour cream, mayonnaise, blue cheese, lemon juice, and milk in a small bowl. Season with salt and pepper to taste. Set aside.
  2. Cook the bacon in a large cast-iron skillet until browned and crisp. Remove to paper towels to drain. Crumble once cooled.
  3. To serve, cut the lettuce into 4 wedges and place 1 wedge onto each serving plate. Drizzle with dressing and top with tomatoes, bacon, crumbled blue cheese, and chives.


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