Super Easy Wedge Salad with Homemade Blue Cheese Dressing

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Making a super easy wedge salad is a tasty idea for a quick lunch or dinner idea. What is even better is the homemade blue cheese to put on top of it! It is a winning combination.

wedge salad

What is a Wedge Salad?

The wedge is just fun. It’s put together on the back of the least flavorful and least nutrient-dense lettuce available and blanketed in some of the fattiest ingredients around. This not only makes it the least nutritious but also an unhealthy salad on most menus it graces.  But in a great turn of events, it is perfect when you are on a Keto Diet.

So you can enjoy the bacon, avocado, chopped eggs and homemade blue cheese dressing and not feel guilty!

Why Do Salads at Restaurants Taste Better than When Made at Home?

At a restaurant normally it has salt on it. Your nice restaurant seasons salad just right. They do this by adding salt and pepper directly to the lettuce. Instead of not just the dressing. If you aren’t one to usually add salt to your salads, try sprinkling in a little flaky sea salt next time and see if it doesn’t remind you of the salads you have when you eat out.

Enjoy the recipe below for this wedge salad.

wedge salad
Yield: 6 servings

Super Easy Wedge Salad with Homemade Blue Cheese Dressing

Prep Time: 20 minutes
Total Time: 20 minutes

This hearty salad can serve as a satisfying light main course on its own – or it can be paired with another low-carb entree, such as a chicken dish, and broccoli or served alone.


  • Dressing Ingredients:
  • 2 T. avocado mayonnaise
  • 2 oz. blue cheese crumbles
  • 2 T. Greek yogurt
  • 2 T. full-fat sour cream
  • 1 t. garlic salt
  • Sea salt and black pepper, to taste
  • 2-3 T. half & half (optional)
  • 1 large head iceberg lettuce, cut into 6 wedges
  • 2 large avocados, diced
  • 3 strips sugar-free bacon, cooked crispy and crumbled
  • 3 hard-boiled eggs, peeled and chopped
  • 1 large stalk celery, chopped
  • Sea salt and black pepper, to taste


    1. To make the blue cheese dressing, combine the avocado mayonnaise, blue cheese, Greek yogurt, sour cream, and garlic salt in a medium glass or other non-reactive bowls.
    2. Stir enough half & half into the blue cheese mixture to reach the desired consistency.
    3. Season with salt and black pepper, to taste, and stir to combine. Cover and refrigerate until ready to use.

    Instructions for the salad:

    1. When ready to serve, place each wedge of iceberg lettuce onto individual chilled serving plates.

    2. Drizzle each wedge with some homemade blue cheese dressing, and then top each with an equal amount of avocado, crumbled bacon, chopped hard-boiled eggs, and chopped celery.

    3. Season with salt and black pepper, to taste, and serve immediately. Enjoy!


Tip: For best results, prepare the homemade blue cheese dressing the night before to give the flavors a chance to blend.

Nutrition Information:

Serving Size:


Amount Per Serving: Carbohydrates: 11.6 ggNet Carbohydrates: 7.0 ggFiber: 4.9 gg