Romaine Wedge Salad

Romaine Wedge Salad, the classic wedge salad updated with pickled onions, homemade blue cheese dressing, and BACON!
Course Main Course, Salad
Cuisine Traditional
Keyword romaine salad recipes, wedge salad dressing, wedge salad recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 2 servings
Calories 665kcal
Author Dana @


For the Pickled Red Onions

  • 1/4 cup water
  • 1/2 cup white vinegar
  • 3 tablespoons sugar
  • 1 garlic clove smashed
  • 1 small red onion thinly julienned

For the Blue Cheese Dressing

  • 1/4 cup mayonnaise
  • 2 tablespoons milk
  • 2 tablespoons sour cream
  • 3 1/2 tablespoons crumbled blue cheese
  • dash Worcestershire sauce
  • 1/4 teaspoon kosher salt
  • 3 cracks fresh black pepper
  • 2 teaspoons whole grain mustard

Salad Assembly

  • 1 head romaine lettuce cut in half length-wise, core removed
  • 3 slices thick-cut bacon 1/2 inch diced, cooked crispy, fat drained
  • 1 small tomato small dice
  • crumbled blue cheese for garnish, optional


For the pickled red onions

  • Place the water, vinegar, and sugar in a small saucepot. Heat over medium heat, stirring constantly, until the sugar is dissolved. Remove from the heat, add the onion and garlic, let cool completely. Transfer to an airtight container and place in the fridge for at least one hour.

For the blue cheese dressing

  • Whisk all ingredients together in a small bowl. Transfer to an air-tight container. Let chill in the fridge for at least one hour.

Salad Assembly

  • Place each half of the romaine lettuce in two bowls. Top with bacon, tomato, pickled onions, dressing, and more blue cheese.


Calories: 665kcal | Carbohydrates: 39g | Protein: 15g | Fat: 50g | Saturated Fat: 14g | Cholesterol: 64mg | Sodium: 1102mg | Potassium: 1139mg | Fiber: 8g | Sugar: 26g | Vitamin A: 27810IU | Vitamin C: 23.3mg | Calcium: 217mg | Iron: 3.6mg