Iceberg Wedge with Blue Cheese Dressing

This is our take on a classic steak house salad. A bottled dressing is used, so no fuss of making a dressing. Make it extra special by adding more chopped blue cheese from a wedge and croistini.


1/4 cup olive oil
1 garlic clove pressed thru a garlic press or 1 cube of Dorat brand garlic
1/2 Baguette thinly sliced on a diagonal
I head of iceberg lettuce core removed and cut into quarters
1 cup of cherry tomatoes quartered
1/2 cup or more of good quality blue cheese dressing, such as, Marie’s Super Blue Cheese Dressing
1/4 cup of Maytag Blue Cheese diced from a wedge – don’t use the prepackaged crumbled kind
8 pieces of bacon cooked and crumbled
1/4 cup of red onion diced


For croistini, mix oil and garlic together. Brush one side of each sliced baguette with mixture and bake in preheated oven at 375 degrees for 8 to 10 minutes or until golden brown.

For salad, place 1 wedge on a plate and equally divide ingredients into fourths per wedge. First surround with cherry tomatoes, drizzle blue cheese over wedge, sprinkle blue cheese, bacon and red onion over the wedge and around it. Serve and enjoy!

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