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Wedge Salad with Buttermilk Herb Dressing

The reasoning behind the name of this retro-inspired salad is fairly self-explanatory a head of crisp iceberg lettuce is cut into quarters or wedges and topped with a homemade creamy buttermilk herb dressing, crumbled bacon bits, tomatoes and blue cheese.
Course Salad
Cuisine American
Keyword bacon, buttermilk, dressing, herb, salad, salad dressing, wedge
Prep Time 15 minutes
Servings 4
Calories 377kcal


For the buttermilk herb dressing:

  • ½ cup low-fat buttermilk
  • 2 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • 2 tablespoons finely chopped flat-leaf parsley
  • 2 tablespoons chopped chives
  • 1 tablespoon finely chopped basil leaves
  • 1 teaspoon chopped dill leaves
  • 1 clove chopped garlic
  • Kosher salt, as needed

For the salad:

  • ½ pound thick-cut applewood smoked bacon, cut into ½”-wide strips 
  • 1 medium head iceberg lettuce
  • 1 cup cherry tomatoes, halved
  • ½ cup crumbled blue cheese
  • 1 teaspoon diced chives, for garnish


For the buttermilk herb dressing:

  • In a medium mixing bowl whisk the buttermilk, sour cream, mayonnaise, parsley, chives, basil, dill and garlic until completely combined. Season with salt to taste. Cover and refrigerate until ready to use. The dressing can be made up to a week in advance. 

For the salad:

  • Add the bacon to a medium sauté pan and cook, stirring occasionally, until crisp and golden brown, about 7 minutes. Remove the bacon to a paper towel-lined plate to drain. 
  • Cut the head of iceberg lettuce into 4 equal quarters. Add one wedge of lettuce to each plate, spoon about 3 tablespoons of the dressing over each wedge then top with cherry tomatoes, bacon, chives and black pepper. 


Calories: 377kcal | Carbohydrates: 5g | Protein: 13g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 666mg | Potassium: 315mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 671IU | Vitamin C: 13mg | Calcium: 144mg | Iron: 1mg