Simple Wedge Salad

Simple Wedge Salad


Every time people go out for dinner, you order a wedge salad. It is very common when you think about it – a large piece of lettuce, blue cheese, tomatoes usually with bacon. If you are vegetarian, you can dispense off the bacon. The salad is delightful and crunchy, and the blue cheese takes it to the succeeding level. Most places make their peculiar blue cheese and then add extra blue cheese on the top. Wedge Salad with Home-produced Blue Cheese is simple to make at home, and it’s nourishing as well as delightful.

If you aren’t a vegan, then go for bacon on this salad. Just stir fry bacon and then crush it over the top. This kind of salad is also excellent with conventional frayed chicken.  Well, you can make this for a main course or appetizer, it won’t go off beam!


1 iceberg lettuce leaf cut end off and cut into quarters

1/2 cup home-produced hefty blue cheese

1/2 cup blue cheese crushes dived into four parts

4 plum tomatoes, cut into cubes


  1. Organize lettuce wedge on a platter. Sprinkle home-produced hefty blue cheese over the top of the wedges, separating equally. Add 1 whole plum tomato cut into cubes on top of every wedge and then add blue cheese crushes, distributing consistently over the top.
  2. Serve with a fork and steak table knife. Enjoy!


Makes 4 wedges.

The Best Home-produced Hefty Blue Cheese Salad Dressing


1/3 teacup milk

1 tsp. vinegar

5 ounces blue cheese, crushed

1/3 cup + 1 tbsp. sour cream

1/4 cup mayonnaise

4 tsp.  Wine vinegar

1/2 tsp. crushed white sugar

1/4 tsp. garlic powder

1/4 tsp. freshly crushed black pepper

Dash of salt


  1. In a medium bowl mix milk and 1 tsp. vinegar, stir for 5 minutes. Add crushed blue cheese to mixture and smash with a fork until they are mixed correctly.
  2. Add sour cream, mayonnaise, white wine vinegar, garlic powder, black pepper, sugar and salt; mix with the help of a fork to combine well.
  3. Pour in a jar and seal firmly. Set in fridge for at least 4 hours. Take out, mix it and serve.


If you have buttermilk, you can use 1/3 cup in place of the milk and 1 tsp. Vinegar.

Will last in the fridge for 30 days in an airtight container.