Chopped Wedge Salad

Wedge salads are iconic for a reason — that irresistible mix of crunchy iceberg, tangy blue cheese, crispy bacon, and juicy tomatoes. But let’s be honest… they’re not exactly easy to eat. You’re handed a giant chunk of cold lettuce with all the good toppings sliding off, and somehow you’re expected to get a little bit of everything in a single bite.

Enter the Chopped Wedge Salad — all the classic wedge flavors you love, but in a bowl, bite-sized, and totally mess-free. No struggling with giant lettuce wedges. No toppings falling everywhere. Just maximum flavor in every forkful.

Ingredients

For the Salad

• 1 head iceberg lettuce, cored, quartered, and chopped

• 1 romaine heart, cored and chopped

• 8 slices bacon, cooked and crumbled

• 2 cups cherry tomatoes, halved

• 1/4 cup fresh chives, chopped

For the Dressing

• 1/2 cup buttermilk

• 3/4 cup mayonnaise

• 3/4 cup sour cream

• 1 1/2 cups blue cheese, crumbled and divided

• 1/2 teaspoon garlic powder

• 2 teaspoons Worcestershire sauce

• Juice of 1 lemon

• 2 tablespoons fresh chives, chopped

• Kosher salt and freshly ground black pepper, to taste

Preparation

1. Make the dressing:
   In a medium bowl, whisk together the buttermilk, mayonnaise, sour cream, garlic powder, Worcestershire sauce, lemon juice, and chopped chives.
   Stir in 1 cup of the crumbled blue cheese.
   Season with salt and pepper. Set aside.

2. Assemble the salad:
   In a large salad bowl, combine the chopped iceberg and romaine lettuce.
   Add the cherry tomatoes, crumbled bacon, and fresh chives.

3. Dress and toss:
   Pour the dressing over the salad and toss gently to coat everything evenly.

4. Finish:
   Sprinkle the remaining 1/2 cup blue cheese on top before serving.