Vegetarian Wedge Salad with Blue Cheese

Total time30 min

Prep time20 min

Cook time10 min

Crisp iceberg wedges are the perfect crunchy base for a dressing that's thick, tangy, and loaded with real texture — mayonnaise, sour cream, buttermilk, and a splash of white wine vinegar whisked together, then studded with plenty of crumbled blue cheese for pockets of sharp, salty flavor in every bite. Juicy halved cherry tomatoes and thin ribbons of red onion add color and a fresh, bright bite against all that creamy richness, and a scatter of fresh chives on top finishes things off with a little herbal snap. It's a steakhouse classic built entirely around cold, crunchy lettuce and a seriously good cheese dressing, so it comes together in minutes with almost no cooking required. This version fits neatly into a vegetarian spread and makes a fantastic starter or side alongside pretty much anything off the grill.

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Ingredients

4 servings

For the salad

6 strips bacon
MorningStar Farms Meatless Bacon Strips Plant Based Protein Original - 5.25 Oz Lightlife Smart Plant-Based Bacon Morning Star Farms Veggie Morningstar Farms, Veggie Breakfast, Veggie Bacon Strips, Vegetarian
MorningStar Farms Thick Cut Applewood Black Pepper Vegetarian Bacon Strips
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Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
1 large head iceberg lettuce
1 cup cherry tomatoes, halved
¼ cup red onion, thinly sliced

For the blue cheese dressing

4 oz blue cheese, crumbled, divided
½ cup mayonnaise
¼ cup sour cream
3 tbsp buttermilk
1 tbsp white wine vinegar
½ tsp garlic powder
¼ tsp onion powder
salt and pepper, to taste

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Cook the bacon in a large skillet over medium heat, turning occasionally, until the fat has rendered and the strips are deep golden brown and crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate and let cool, then crumble into rough pieces.
2
In a mixing bowl, combine the mayonnaise, sour cream, buttermilk, white wine vinegar, garlic powder, and onion powder. Whisk until smooth. Fold in half of the crumbled blue cheese, mashing some of it lightly with a fork so the dressing is creamy with visible chunks. Season with salt and pepper. Refrigerate until ready to serve.

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