Wedge Salad With Creamy Herb Dressing

An iconic steakhouse starter since the 1960s, the wedge salad makes a cool, crisp and crunchy side or light main. Traditionally made with iceberg lettuce, crisp bacon, diced red onion, tomatoes and creamy blue cheese, this iconic salad gets an all-green twist thanks to tons of fresh herbs. Our version features sour cream, parsley, chives, dill, mustard and vinegar. So much flavor!

This light dish is the perfect pairing to any low calorie meal or  quick summer dinner. Plus, it’s super simple to whip up the herb dressing in a blender, pour over the greens and serve. To prep the salad greens, remove any wilted leaves before cutting the lettuce head in half through the core. Cut each half into quarters and rinse each wedge under cold water before patting dry. Don’t remove the core — it holds the wedge together. But if you need to trim the stem you can make a simple V cut to remove it.

We suggest serving this vegetarian wedge salad on a platter. It makes for a lovely presentation and will certainly impress guests, with little effort. Be sure to add that final sprinkle of chives on top! Wondering how to eat a wedge salad? It’s a bit trickier than a traditional leafy salad so it's best to use a fork and knife. Now dig in!