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Loaded Wedge Salad with Bacon, Blue Cheese and Ranch Dressing

This loaded wedge salad is unbelievably delicious. Classic iceberg wedges are topped with thinly sliced apples, crisp bacon, juicy tomatoes, cheese, and your choice of blue cheese or ranch dressing.

I love a good wedge salad and always order one at restaurants when it’s available. This homemade version is even better than many restaurant versions—simple to assemble, visually striking, and full of flavor.

White platter with iceberg wedges, blue cheese crumbles, blue cheese dressing, tomatoes, bacon, and sliced apples.

Ingredients Notes

  • Iceberg lettuce: Traditional wedge salads use a head of iceberg. One head serves the recipe below; double the amounts if making more. For extra crisp wedges, chill the cut wedges for 15–20 minutes before adding toppings.
  • Apple: Thin slices of a sweet, crisp apple add crunch and balance. Good choices are Honeycrisp, Cosmic Crisp, Gala, or similar varieties. Core the apple and slice thinly.
  • Tomatoes: Use cherry, grape, Roma, or any ripe tomato. Dice to the size you prefer—larger chunks give more substance, while smaller pieces distribute more evenly.
  • Dressing: Blue cheese dressing is classic for wedges, but ranch is an excellent, milder substitute. Choose a creamy refrigerated brand you like, or make your own if preferred.
  • Bacon: Cook 6–8 slices and crumble them for topping. Cook until crisp so the bacon stays crunchy on the lettuce.
  • Cheese: Blue cheese crumbles are traditional. If you or guests dislike blue cheese, swap feta, goat cheese, or shaved Parmesan.

I’m a big fan of blue cheese, so I prefer both the dressing and crumbles, but this salad is flexible. If some diners prefer ranch, use half blue cheese dressing and half ranch for a house-divided crowd.

White plate with one iceberg wedge, blue cheese crumbles, blue cheese dressing, tomatoes, bacon, and sliced apples.

How to Core and Cut Iceberg Lettuce for Wedge Salad

  1. Place the head of iceberg lettuce core-side down on a cutting board.
  2. Press firmly into the top center of the head to loosen the core from the leaves.
  3. Flip the head, remove and discard the core.
  4. Trim away any wilted or discolored outer leaves.
  5. Set the head core-side down again and slice straight down the center to make two halves.
  6. Cut each half into three or four wedges, depending on the size you want.
Wood cutting board with cored head of iceberg lettuce.
Wood cutting board with iceberg wedges.

How to Make This Loaded Wedge Salad

This salad comes together quickly and makes an impressive side or starter. The mix of textures—crisp lettuce, crunchy apple and bacon, creamy dressing, and salty cheese—creates a satisfying bite.

To assemble:

  1. Arrange the iceberg wedges pointy-side up on a large platter or individual plates.
  2. Scatter the thin apple slices across the wedges.
  3. Lightly drizzle the blue cheese or ranch dressing over the lettuce and apples.
  4. Sprinkle the chopped tomatoes, crumbled bacon, and blue cheese (or your chosen cheese) over the top.
  5. Serve immediately. If needed, you can prepare and refrigerate for up to one hour before serving; any longer and the apple slices may begin to discolor.
White platter with iceberg wedges.
White platter with iceberg wedges and sliced apples.
White platter with iceberg wedges, sliced apples, and blue cheese dressing.
White platter with iceberg wedges, tomatoes, sliced apples, and blue cheese dressing.
White platter with iceberg wedges, tomatoes, sliced apples, bacon, and blue cheese dressing.
White platter with iceberg wedges, tomatoes, sliced apples, bacon, blue cheese crumbles, and blue cheese dressing.

This particular recipe came from my cousin-in-law, who recreated a favorite restaurant wedge salad at home and shared the method. After making it several times, I can confirm it truly is a standout salad—easy, attractive, and full of flavor.

It works beautifully as a side dish for weeknight dinners, special occasions, or a light main course with added protein. The visual appeal makes it especially nice for entertaining when you want a simple yet impressive salad.

White plate with one iceberg wedge, blue cheese crumbles, blue cheese dressing, tomatoes, bacon, and sliced apples.

Ingredients

  • 1 head iceberg lettuce
  • 1 medium crisp apple, cored and thinly sliced
  • ½ to 1 cup chopped tomatoes
  • 1 cup blue cheese or ranch dressing
  • 6 to 8 slices bacon, cooked and crumbled
  • ¼ to ½ cup blue cheese crumbles (or substitute feta, goat cheese, or shaved Parmesan)

Instructions

  1. Remove the core from the iceberg as described above and cut into wedges.
  2. Trim any wilted outer leaves, then cut each half into 3–4 wedges.
  3. Optional: chill the wedges for 15–20 minutes for extra crispness.
  4. Arrange wedges pointy-side up on a platter.
  5. Scatter apple slices and tomatoes across the wedges.
  6. Drizzle with dressing, then top with crumbled bacon and blue cheese.
  7. Serve immediately for best texture and appearance.

Notes

Blue cheese substitutions: If blue cheese isn’t your preference, crumbled feta, goat cheese, or shaved Parmesan work well and pair nicely with the apples and bacon.

Recipe source: adapted from Mel’s Kitchen Cafe. Idea courtesy of a family member who recreated a favorite restaurant wedge salad at home.