Classic Wedge Salad with Crispy Oven-Baked Bacon & Blue Cheese
Crisp iceberg wedges topped with smoky, oven-baked bacon, juicy tomatoes, and crunchy glazed pecans, finished with rich blue cheese dressing and crumbles. It’s a steakhouse classic, made simple at home.
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makes:1-2
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total time:20-30
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cooking difficulty:Easy
Ingredients
Iceberg Lettuce, cut into wedges
1 head i
Cherry Tomatoes, halved
¼ cup
Green Onions, sliced
¼ cup
Glazed Pecans
¼ cup
Blue Cheese dressing
to taste
Blue Cheese Crumbles
to taste
Utensils
Instructions
Cook the Bacon
Preheat oven to 400°F. Line a baking sheet with parchment paper and lay bacon in a single layer. Bake for 20 minutes, flip, then cook an additional 5–10 minutes until desired crispiness.
Remove and let cool, then chop into bite-sized pieces.
Prepare the Lettuce
Cut the head of iceberg into thick wedges and place on a serving plate.
Assemble the Salad
Top each wedge with cherry tomatoes, green onions, chopped bacon, and glazed pecans.
Finish & Serve
Drizzle generously with blue cheese dressing and finish with blue cheese crumbles.