Iceberg Wedge Blue Cheese Bacon & Tomato Salad

READY IN: 45mins
Recipe by The Big Cheese

I first tried a salad like this in a restaurant. I think my homemade version is much better. Hat's off to Luby for the outstanding recipe for Blue Cheese Dressing which is the only one I will eat now. I copied the recipe verbatim, and included all steps in making the dressing straight from Luby's recipe, #55514. This is my favorite salad in the summertime, reminds me of a BLT without the bread.

Top Review by Chris from Kansas

I made this last night for dinner for guests and it turned out really good. I added green onions and sugared pecans for toppings. I also used low-fat mayo and sour cream. I thinned the dressing quite a bit with milk to make it more like dressing consistency vs. dip. I put the dressing ingredients in my Magic Bullet and blended real well and stored overnight before serving. The flavor was just right. Thanks for posting!

Ingredients Nutrition


  1. To make the dressing, combine mayonnaise, sour cream and buttermilk, mixing well.
  2. Add remaining ingredients mixing thoroughly.
  3. Must refrigerate for 24 hours before serving for best flavor.
  4. For the salad assembly, divide iceberg lettuce head into four equal sections, cutting down towards the stem.
  5. Place on plates, topping liberally with the blue cheese dressing, crumbled bacon, chopped tomato and crumbled blue cheese.
  6. Serve nice and cold, adding salt and pepper to taste.

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