This Easy Wedge Salad is a simple low carb, keto-friendly side dish! Chilled iceberg lettuce is topped with tangy blue cheese, crispy bacon and tomatoes for a refreshing dish! 

My sister has never been a salad person. She’s more of a candy and dumpling kind of person if we’re honest. However, watching her face the first time she had a salad she actually LOVED was hilarious! Unsurprisingly, it was a classic Wedge Salad that got this reaction!

Wedge salads aren’t known for being the healthiest because the toppings are traditionally very fatty. Bacon, blue cheese, AND a blue cheese dressing?! On top of that (or… under it) is iceberg lettuce–One of the least nutrient-dense lettuces you can get.

On the keto diet, though, it is absolutely perfect! We get a heavy dose of fat, a bunch of fiber, and it all comes together with such fantastic flavor and crunch! So not only is this a great naturally gluten free dish, it’s also a naturally low-carb keto dish!

This salad is also perfect if you don’t have a ton of time. You don’t need to worry about massaging and de-stemming kale or trimming the stems off of spinach. You just cut your head of lettuce into the number of salads you want, and boom–The base is done!

If you’re looking for an impressive but easy side or appetizer to serve for a party, this is PERFECT for that. The wedge sits nice and tall on the plate, showing off all the delicious toppings–There’s no wonder this is a staple in nearly every steakhouse in the country! It’s a salad that will leave a great impression!

Ingredients for a Keto Wedge Salad

As always, this is a quick overview of the ingredients you will need to make this low carb salad recipe. For the complete list of ingredients and instructions just keep scrolling. 

• Iceberg Lettuce: a fresh head of Iceberg lettuce that has been chilled creates the perfect wedge salad. Be sure to remove the outer layers for the best flavor and texture. 
• Bacon: your favorite variety of crispy, cooked bacon that has been chopped small.
• Fresh tomatoes: you can use any variety; this can be a whole large tomato chopped, or small grape tomatoes that have been quartered
• Fresh green onions: chopped small
• Blue cheese and Blue cheese dressing: if you have an aversion to blue cheese, simply swap for ranch and parmesan or ranch and cheddar. 

Of course you want to generously add salt and pepper to taste. This step is often overlooked with salads, but makes all the difference with the flavor!

How do you make a Wedge Salad?

The first step is to cut your head of lettuce into wedges. You can cut one head into 4 very large wedges for dinner size salads. Alternatively, you can cut the salad into smaller wedges for side dish size salads. 

Just be sure to remove the outer layers of lettuce, as they have usually begun to wilt a bit and have been handled. Then cut the wedge in half, and cut that half into whatever size wedge you wish. Remove the tough stem portion. Repeat as needed with the other portion of lettuce. 

Top with the tomatoes, green onions, bacon, blue cheese, dressing, salt and pepper. Serve immediately. 

How do you clean iceberg lettuce for a wedge salad?

Put away that salad spinner–You don’t need it here! To clean iceberg, simply discard the outer layers of the head, then cut it in half. Rinse off both pieces and let them dry. Then cut into however many wedges you need!

Make sure to allow your wedges to chill in the fridge before serving–That cold, refreshing bite is part of the signature!

What toppings do I use on a wedge salad?

This recipe uses classic toppings you see most often including bacon, tomatoes and blue cheese. However, the possibilities are endless. Some other options include:

• Cheese: parmesan, feta, gouda, sharp cheddar or asiago
• Proteins: prosciutto, ham, hard boiled egg, grilled chicken, shrimp or steak
• Vegetables: fresh peppers, shredded carrots, or red onion

Can I make wedge salads ahead of time?

The great thing about these salads is how fresh they taste! You want to make sure you aren’t sacrificing the dish when meal prepping, so this salad isn’t the best contender for that.

You could easily cook your bacon and chop all of your toppings a day or two ahead, but I recommend waiting as late as possible to cut those iceberg wedges. It will be just fine if you need to cut it the morning or night before if you’re carrying it for lunch, but I wouldn’t prepare it much earlier than that.

As with most salads, it is best if you want to top it with dressing right before serving!

More Low-Carb Salads

• Asparagus Caprese Salad
• Chopped Thai Chicken Salad
• Greek Cucumber Salad
• Chicken Caprese Salad
• Chicken Taco Salad Board