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Loaded Wedge Salad with Black Pepper Buttermilk Dressing

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This loaded wedge salad is drizzled with a simple black pepper buttermilk dressing and topped with hardboiled egg, blue cheese, bacon and green onions. A fun twist on a classic wedge salad.
Course Salads
Cuisine American
Keyword bacon, black pepper, blue cheese, buttermilk dressing, egg, salad, wedge
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 343
Author Laurie McNamara

Ingredients

FOR THE BLACK PEPPER BUTTERMILK DRESSING:

  • 1/2 cup mayonnaise homemade or store bought
  • 1/4 cup sour cream
  • 1/2 cup buttermilk
  • 1 tablespoon champagne vinegar or white vinegar
  • 2 splashes Worcestershire sauce
  • 1/2 teaspoon kosher salt more or less to taste
  • 3/4 teaspoon coarsely ground black pepper more or less to taste

FOR THE LOADED WEDGE SALAD:

  • 3 slices bacon
  • 1 cup halved cherry tomatoes
  • 1 medium head iceberg lettuce
  • 2 hardboiled eggs finely chopped
  • 1/4 cup crumbled blue cheese more or less to taste
  • 3 green onions sliced

Instructions

FOR THE DRESSING:

  • In a mixing bowl whisk together the mayonnaise, sour cream, buttermilk, vinegar, Worcestershire, salt and pepper. Store in an airtight container in the fridge until ready to serve.

FOR THE SALAD:

  • Cook the bacon until crispy and chop into small pieces. Cut the head of lettuce into fourths and arrange on a platter.
  • Drizzle with dressing and top with tomatoes, hardboiled eggs, cooked bacon, crumbled blue cheese and green onions.

Notes

Pro Tip: If making this loaded wedge salad in advance, use a plastic serrated knife and the edges of the lettuce won't turn that rusty brown color.

Nutrition

Serving: 1salad | Calories: 343kcal | Carbohydrates: 9g | Protein: 8g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 686mg | Potassium: 426mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1302IU | Vitamin C: 14mg | Calcium: 147mg | Iron: 1mg