Steakhouse Wedge Salad
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Steakhouse Wedge Salad (no blue cheese) is a simple recipe that can be a main dish or side. Whip up this steakhouse favorite at home with this quick and easy recipe. This classic steakhouse wedge salad has all of your favorite toppings with tomato, bacon, eggs, cheese, and more!
Steakhouse Wedge Salad
Iceberg Wedge Salads are unpretentious and unglamorous but they sure are easy, economical, and delicous! As well, a wedge is a beautiful salad and sure to impress your guests.
Serve this as a light lunch or as a side with Steak with red wine sauce, 6 Minute Flat iron steak, Jalapeno Basil Pork Chop, or Peppercorn Pork Chops. Are you looking for an entree salad? Try my Broccoli Cornbread Salad.
Ingredients you’ll need
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it.
- Iceberg lettuce.
- Eggs. Boiled and chopped.
- Tomatoes. Choose your favorite tomatoes.
- Red onion. You can use raw or pickled. I almost always make my No Cook Pickled Red Onions.
- Bacon.
- Ham.
- Feta cheese. This is my favorite feta cheese. Use your favorite cheese.
- Crispy Jalapenos. This is a salad topping. You can find them with the salad dressing and bacon bits in the grocery store. Of course, they’re optional but oh-so-good!! You could add croutons, crispy onions, or wontons strips instead.
- Freshly cracked black pepper.
- Homemade Buttermilk Ranch. (recipe below) I urge you to make this salad dressing, it’s so much better that pre-made. It’s even much better than the envelope of salad dressing mix.
Wedge Salad optional salad dressings
Another favorite salad dressing is Houston’s Restaurants Buttermilk Garlic Salad Dressing if you want to try it. (above left) It’s creamy, rich, and flavored with paprika, pepper, garlic, and dry mustard.
Green Goddess Salad Dressing (middle) starts with a creamy base and is loaded with fresh herbs. It’s refreshing, bright, tangy, and my version doesn’t contain anchovies.
Balsamic vinaigrette is delicate, tangy with just a slight hint of sweetness. Honestly, more times than not, I use this in addition to a creamy salad dressing.
Pro Tip
I find the garlic flavor gets stronger the longer this dressing sits. If you plan to serve it immediately after making, you may want to use 2 cloves of garlic.
Remove wilted leaves from the outside of the head and cut it into 4 equal wedges. Leaving the core intact will help hole the wedge together while you wash it. Next, run cold water over the wedge. Use your fingers to slightly pull it apart so every nook gets cleaned. Allow them to dry on a kitchen towel or paper towels.
The steakhouse wedge salad is a classic, delicious dish that offers a unique combination of crunchy iceberg lettuce and creamy refreshing dressing. Whether you make it from scratch or take a shortcut with store-bought ingredients, this classic steakhouse dish is sure to hit the spot.
In conclusion, steakhouse wedge salad can be an incredibly delicious and nutritious meal option. Not only can it be made in the comfort of your own kitchen, but with the right ingredients, it can be a healthful and satisfying meal. A salad like this should be on your dinner table at least once a week!
Steakhouse Wedge Salad
Ingredients
Buttermilk Ranch Salad Dressing
- ½ cup sour cream
- ½ cup buttermilk
- ¼ cup mayonnaise I recommend Blue Plate or Dyke's
- 1 clove garlic clove minced
- ¼ teaspoon black pepper
- ¼ cup fresh dill minced or 1.5 teaspoon dried dill
- ¼ cup fresh chives finely chopped
- 2 teaspoons fresh lemon juice
- ⅛ teaspoon salt optional, more or less to taste
Wedge Salad
- 1 medium ice berg lettuce
- ¼ cup red onion chopped small
- ½ cup bacon cooked and chopped (about 4 strips)
- ½ cup ham or turkey, chopped
- ½ cup feta cheese crumbled
- ¼ cup crispy jalapeno salad toppers
- 1 medium tomatoes chopped
- 2 large eggs boiled and chopped
- black pepper
Instructions
Buttermilk Ranch Salad Dressing
- Combine all the ingredients in a bowl. Whisk to combine. Taste with lettuce and adjust seasonings to your liking.
- Refrigerate in an airtight container until ready to serve. This dressing will keep for 3 to 4 days and the flavors will become stronger.
Wedge Salad
- Remove any wilted leaves from the outside of your head of lettuce. Wash each wedge and allow it to dry. (See note of cleaning your lettuce for a wedge salad above)
- Cut the core off the end of each wedge and place it on your serving dish. For a wedge, you'll put the salad dressing on first. Now, add your toppings and they will 'stick' to the dressing.
- Serve and enjoy!
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.