Wedge Salad Recipe
Cool and crisp Wedge Salad made with little gem lettuce, beets, tomatoes, radishes, herbs and coconut bacon, topped with Creamy Gorgonzola dressing.
How to Make the Best Wedge Salad
The classic wedge salad gets a fresh, vibrant upgrade in this recipe that swaps out traditional iceberg for tender little gem lettuce and adds a colorful array of roasted beets, cherry tomatoes, and crisp radishes. The star of the show is the homemade creamy gorgonzola dressing—tangy, rich, and perfectly balanced with a hint of Worcestershire and fresh chives.
What makes this wedge salad truly special is the combination of textures and flavors. The cool, crisp lettuce provides the perfect base for the earthy sweetness of roasted beets, while the coconut bacon adds an unexpected smoky crunch that works beautifully with the creamy blue cheese dressing. Fresh herbs scattered throughout bring brightness and elevate this from a simple side to a showstopping salad.
Whether you’re serving this as a light lunch or an elegant first course at a dinner party, it’s sure to impress. The key is keeping everything well chilled—especially that gorgonzola dressing—so each bite is refreshing and satisfying.
Wedge Salad
Cool and crisp Wedge Salad made with little gem lettuce, beets, tomatoes, radishes, herbs and coconut bacon, topped with Creamy Gorgonzola dressing.
Ingredients
Salad
Creamy Gorgonzola Dressing
Instructions
Prepare the Beets
- Peel and either slice or dice the beets.
Make the Dressing
- Mix all dressing ingredients in a small bowl and immediately refrigerate. You want the dressing to be really cold! Feel free to make it ahead.
Assemble the Salad
- When ready to serve, cut the little gems into halves or quarters and place on individual plates. If using iceberg lettuce, remove the outer leaves, cut into quarters, and remove the stem. If using romaine hearts, cut in half and remove the stem.
- Pour some of the chilled gorgonzola dressing over the top, add the veggies and herbs, and a little more dressing. Top with bacon or coconut bacon and gorgonzola crumbles and any other optional toppings. Serve immediately.
- Alternatively, make a big bowl of salad—toss the wedges with the dressing, coating well, then add the veggies and fresh herbs. Toss again, adding more dressing as needed. Top with coconut bacon and gorgonzola crumbles.
Notes
- Coconut bacon adds a delicious smoky crunch while keeping this salad vegetarian-friendly. You can substitute regular bacon crumbles or vegan bacon bits.
- For the best results, make sure the dressing and all components are well chilled before serving.
- The beets can be roasted or blanched ahead of time and stored in the refrigerator until ready to use.
