Sullivan's Steakhouse House Iceberg Wedge

"I love salad wedges and think this is the best iceberg wedge salad that I've tasted."
photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn
photo by *Parsley* photo by *Parsley*
photo by Lavender Lynn photo by Lavender Lynn
photo by 2Bleu photo by 2Bleu
photo by BarbryT photo by BarbryT
Ready In:




  • For the Dressing: Place 7 oz. blue cheese, mayonnaise, buttermilk, vinegar, sour cream, oil, sugar, garlic and pepper in a bowl. Using a hand-held mixer on low speed, combine all the ingredients, scraping down the bowl once.
  • Refrigerate 24 hours or as long as 3 days.
  • For the Salad: Cut the lettuce head in half. Then cut each half in thirds (if small, cut each half in half).
  • Trim the core from each wedge.
  • Place the wedges on chilled salad plates. Spoon about 1/3 cup of dressing over each wedge, allowing it to run over the sides. Sprinkle each with blue cheese and tomatoes, dividing evenly.
  • Serve chilled.

Questions & Replies

Got a question? Share it with the community!


  1. Excellent! I love a wedge salad with a really great blue cheese dressing just like this one. I made this exactly as written and was very pleased. I'll be making this dressing again for other salads as well. Thanx for sharing!
  2. I have been to Suulivan's, one of my favs, their blue cheese dressing is without a doubt the BEST. I frequent all the big name steakhouses and Sullivan's takes the prize in this category. The recipe is outstanding, and anytime I make it the first thing people comment on is how it's the best they ever had!
  3. Loved it! I added some chopped hard-boiled eggs, but followed exactly otherwise. Thanks for sharing.
  4. I love this salad. It has ingredients I really enjoy and the dressing is just wonderful.
  5. This is a very good dressing and salad. I followed all the ingredients per recipe except I only added 4 ounces of blue cheese to the dressing and none on the top. Made for ZaarStars.


I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
View Full Profile

Find More Recipes