Wedge Salad with Creamy Buttermilk Dressing Recipe
If you crave an irresistible balance of crisp, creamy, tangy, and savory, Wedge Salad with Creamy Buttermilk Dressing is destined to be a hit at your table. This classic American salad is more than just a throwback—the icy crunch of iceberg lettuce, generous drizzle of tangy buttermilk dressing, smoky bacon, and bursts of blue cheese come together in a dish that’s equal parts refreshing and decadent. It’s a playful showstopper, easy enough for weeknights and stunning enough to kick off a special-occasion meal.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this Wedge Salad with Creamy Buttermilk Dressing lies in its simplicity. Every ingredient—not just the stars, but even the supporting players—brings contrast and personality, whether it’s texture, flavor, or just that irresistible pop of color.
- Iceberg lettuce: Supreme crunch and ultra-refreshing; it provides the perfect base and keeps everything cool and crisp.
- Bacon: Cooked until shatteringly crisp, bacon delivers a smoky, salty hit for delicious balance.
- Cherry tomatoes: Sweet, juicy, and vibrant, they wake up every bite with brightness.
- Red onion: Thinly sliced for mildness; adds sharpness and gorgeous color rings.
- Crumbled blue cheese: Rich, creamy, and just funky enough to really make the salad special.
- Fresh chives: A mild oniony note and a pop of green freshness for eye appeal.
- Salt and black pepper: Bring out the best in every single ingredient.
- Buttermilk: The heart of our dressing’s tangy, creamy personality.
- Mayonnaise: For silky richness without heaviness.
- Sour cream: Extra creaminess and a subtle tart kick.
- Lemon juice: A squeeze of brightness that lifts up the dressing.
- Dijon mustard: Adds a peppery backbone and ties all of the flavors together.
- Garlic: Minced finely, gives a subtle savory depth that makes the dressing craveable.
- Onion powder: Gentle, all-over savoriness you can rely on with each forkful.
How to Make Wedge Salad with Creamy Buttermilk Dressing
Step 1: Prepare the Dressing
Start by whisking together the buttermilk, mayonnaise, sour cream, lemon juice, Dijon mustard, garlic, onion powder, and a good pinch of salt and black pepper in a small bowl. Keep whisking until everything is completely smooth and creamy. This is what takes Wedge Salad with Creamy Buttermilk Dressing to the next level—the bright, tangy, velvety sauce that clings to every crisp lettuce leaf. Set the dressing in the fridge to chill while you prep the rest of the salad; this also gives the flavors time to mingle and develop.
Step 2: Slice and Arrange the Lettuce
Take a fresh, cold head of iceberg lettuce and slice it into four equal wedges. The wedges should hold together nicely—don’t worry if a few outer leaves wander, it only adds to the rustic charm. Set each wedge on a separate plate or arrange them all on a large platter for a dramatic, shareable presentation.
Step 3: Dress the Wedges
Ready for the fun part? Generously drizzle your chilled buttermilk dressing over each wedge, letting it tumble into every crevice. There’s something satisfying about watching that creamy dressing cascade down the crunchy lettuce—it’s a sign of good things to come. Don’t skimp, you want plenty in each bite.
Step 4: Add Toppings and Season
Layer on the crumbled bacon, scatter the cherry tomatoes and thin slices of red onion, then sprinkle with crumbled blue cheese. Shower the whole thing with chives. Give each wedge a final pinch of salt and freshly cracked black pepper to finish. What you now have is a Wedge Salad with Creamy Buttermilk Dressing that’s almost too pretty to eat (but trust me, you will want to dive right in).
How to Serve Wedge Salad with Creamy Buttermilk Dressing
Garnishes
Take your salad to the next level with a few simple, flavorful garnishes. Extra chives and freshly cracked black pepper add color and a touch of sharpness. For a special touch, consider a light grating of lemon zest or a scattering of toasted nuts like pecans for crunch. Just remember, with Wedge Salad with Creamy Buttermilk Dressing simpler is usually better—let those main ingredients shine.
Side Dishes
This wedge salad is satisfyingly bold, so it pairs beautifully with other classic American favorites like grilled steak, roasted chicken, or a juicy burger. For a lighter affair, serve it with a bowl of soup or a slice of rustic sourdough bread—the perfect vehicle for catching every last bit of dressing.
Creative Ways to Present
Transform your Wedge Salad with Creamy Buttermilk Dressing into a show-stopping starter! Try mini wedges for a party platter, or arrange toppings in neat rows for a fun DIY salad bar. You can also serve each component in separate bowls, letting your guests build their own perfect bite. However you plate it, this salad always brings a little wow factor.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, separate the wedges from the toppings and store them in airtight containers in the fridge. The lettuce will stay extra crisp if you keep it apart from the dressing and moist ingredients until just before eating.
Freezing
This is one of those dishes that’s best enjoyed fresh. Lettuce and creamy dressings just aren’t cut out for the freezer—they lose their crunch and texture. If you want to plan ahead, you can prepare the dressing up to three days prior and assemble the salad just before serving.
Reheating
There’s actually no need to reheat anything here, as Wedge Salad with Creamy Buttermilk Dressing is served deliciously cold and crisp! If you like, you can give cooked bacon a quick re-crisp in a skillet or microwave just before serving, but everything else can go straight from the fridge to the table.
FAQs
Can I make the dressing ahead of time?
Absolutely! In fact, making the buttermilk dressing a day or two ahead lets the flavors meld and become even more delicious. Just cover and chill it in the fridge until you’re ready to drizzle.
Is there a good vegetarian substitute for bacon?
You can easily swap the bacon for roasted mushrooms or crispy chickpeas for that satisfying bite and smoky flavor. Smoked paprika chickpeas give an awesome crunch and complexity.
What if I don’t like blue cheese?
If blue cheese isn’t your thing, try swapping in crumbled feta or goat cheese. They offer creaminess and tang while keeping the salad just as exciting and flavorful.
How do I keep the lettuce extra crisp?
Store your iceberg lettuce in the fridge until you’re ready to slice and serve. For the absolute crispest result, you can even soak the wedges in ice water for a few minutes, then drain and pat them dry right before building your Wedge Salad with Creamy Buttermilk Dressing.
Does Wedge Salad with Creamy Buttermilk Dressing work for a large crowd?
Yes! Simply double or triple the ingredients, spread wedges out on a big platter, and let everyone dig in. It’s a visually stunning and easy way to feed a group while keeping prep fuss-free.
Final Thoughts
There’s something timeless yet totally satisfying about a Wedge Salad with Creamy Buttermilk Dressing—it’s crunchy, creamy, tangy, and guaranteed to spark joy at your table. Give it a try and you’ll discover why this refreshing classic never goes out of style. Happy crunching!
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Wedge Salad with Creamy Buttermilk Dressing Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy the classic flavors of a wedge salad with a creamy buttermilk dressing that perfectly complements the crisp iceberg lettuce. Topped with savory bacon, tangy blue cheese, and fresh tomatoes, this salad is a refreshing and satisfying dish.
Ingredients
Salad:
- 1 head iceberg lettuce (cut into 4 wedges)
- 4 slices bacon (cooked and crumbled)
- 1/2 cup cherry tomatoes (halved)
- 1/4 cup red onion (thinly sliced)
- 1/4 cup crumbled blue cheese
- 2 tablespoons chopped fresh chives
- Salt and black pepper to taste
For the Dressing:
- 1/2 cup buttermilk
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic (minced)
- 1/4 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Prepare the Dressing: In a small bowl, whisk together buttermilk, mayonnaise, sour cream, lemon juice, Dijon mustard, garlic, onion powder, salt, and pepper until smooth. Chill until ready to use.
- Assemble the Salad: Cut the iceberg lettuce into wedges and place on a plate. Drizzle with the buttermilk dressing. Top with bacon, cherry tomatoes, red onion, blue cheese, and chives. Season with salt and pepper.
- Serve: Enjoy the salad immediately.
Notes
- This salad is best served cold and crisp.
- To make it vegetarian, omit the bacon or substitute with crispy chickpeas or roasted mushrooms.
- The dressing can be made up to 3 days in advance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 wedge
- Calories: 230
- Sugar: 4g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
