Blue Cheese and Bacon Wedge Salad
Recipe type: Salad
Cuisine: American
Prep/Hold time: 
Cook time: 
Total time: 
Serves: 4 servings
Creamy blue cheese, crispy bacon, and ripe tomatoes combine with tender lettuce in this version of the classic salad.
  • 4 slices thick-cut bacon
  • 2 medium heads butter lettuce, washed, dried, and cut into quarters
  • 1 large tomato, diced
  • salt and pepper, to taste
  • 1 recipe Blue Cheese Dressing
For the croutons
  • 1½ cups bread cubes, about a ½ inch dice
  • 1 tbsp warm olive oil
  • ¼ tsp garlic powder
  • ½ tsp kosher salt
  1. Preheat oven to 425F. Line a baking sheet with foil and arrange the bacon on the sheet. Once the oven is hot, put the bacon in the oven for 8 minutes. Turn the baking sheet around and time the bacon for 5 more minutes. If your bacon is not crisp enough yet, add 2 more minutes.
  2. Take the bacon out and transfer it to a paper towel lined plate. When cool enough, crumble it up.
  3. Once the bacon is done, make the croutons. Lower the oven heat to 350F.
  4. Put the bread cubes in a large bowl so you can toss them around with the oil. Add the warm oil and mix with a large spoon. Add the garlic powder and salt and mix again. Spread the croutons out on a baking sheet and bake for about 10-15 minutes, stirring occasionally, or until golden brown.
  5. Now you should have all your ingredients ready to go.
  6. Arrange two quarters of butter lettuce onto each of four plates. (Each head will serve two people.)
  7. Drizzle ¼ cup Blue Cheese Dressing over each plate.
  8. Divide the bacon, tomato, and croutons among the plates.
  9. Add salt and pepper to taste. Serve the salad with the remaining blue cheese dressing on the side if anyone wants a little more.
Recipe by Just a Little Bit of Bacon at