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Blue Cheese Wedge Salad

Blue Cheese Wedge Salad {Homemade Dressing}

This blue cheese wedge salad with homemade dressing is the perfect addition to a meal.
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For the Cilantro Blue Cheese Salad Dressing:

  • 1/2 cup mayonnaise
  • 1/2 cup buttermilk
  • 2 teaspoons white vinegar
  • 2 teaspoons fresh lemon juice
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped chives or the tops of green onions
  • 1/4 cup (heaping) crumbled blue cheese
  • 2 dashes Worcestershire sauce
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt or salt to taste

For the Wedge Salad:

  • 2 heads iceberg lettuce
  • 1 cup crumbled blue cheese
  • 2 Roma Tomatoes, cut into bite-size pieces or your favorite type of tomato
  • 1/2 cup real crumbled bacon
  • Fresh ground pepper


  • 1 Mason jar (pint size) optional


For the Cilantro Blue Cheese Salad Dressing:

  • To a pint-size Mason jar or a medium size bowl, add mayonnaise, buttermilk, lemon juice, chopped cilantro, chopped chives (or tops of green onions), vinegar, and two dashes of Worcestershire sauce. 
  • Next add crumbled blue cheese, pepper, and salt.  
  • If using a Mason jar, tighten the lid and shake to mix the ingredients. 
    If using a bowl, whisk the ingredients together.
  • Do a taste test and add more salt if needed.
  • Store covered in the refrigerator until just before serving.  Mix the ingredients again just before serving.  Can be served right after making it or chilled.

For the Wedge Salad:

  • So that all 4 slices are about the same size, cut 2 thick slices (about 3 inches thick) from the middle section of each head of lettuce (the end pieces on each head of lettuce will be leftover).
  • Lay each wedge of lettuce on a serving plate.  Drizzle cilantro blue cheese salad dressing on top (reserving some dressing to top the salad).
  • Top with chopped tomato, crumbled blue cheese, and crumbled bacon. Then drizzle the remaining dressing over the toppings.  
  • Sprinkle fresh ground pepper on top and serve.