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Side Dishes

Blue Cheese and Bacon Wedges Recipe: A Zingy Spin on a Steakhouse Favorite

A quick-prep drizzle gives it a surprising pop of flavor

It has a reputation for being less nutritious than other lettuce varieties, but iceberg lettuce is actually a great source of fiber and vitamin C. Plus it’s the star of one of the most famous salads out there – The Wedge. That’s what inspired this Blue Cheese and Bacon Wedges recipe. It’s a twist on the steakhouse classic!

Instead of blue cheese dressing for our salad, we whip up a zesty sour cream dressing kicked up with cayenne. Then sprinkle crumbled blue cheese on the salad and drizzle with the balsamic glaze. Balsamic is a dark, intensely flavored vinegar from Modena, Italy. It adds a zingy pop to salad dressings, bitter greens like kale — even soups and stews. And it’s easy to turn it into a syrup by simply reducing it on the stove for several minutes. Give this recipe a go, then leave us a comment below.


6 serving

Total Time

Prep Time

Cook Time


  • 1/4 cup balsamic vinegar
  • 4 slices bacon
  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 2 Tbs. milk
  • 1 clove garlic, minced
  • 1/8 tsp. cayenne pepper
  • 1 head iceberg lettuce, cut into 6 wedges
  • 1 tomato, diced
  • 1/2 cup crumbled blue cheese
  • 1/4 cup chopped red onion



In pot, bring vinegar to boil over medium heat. Cook until syrupy, 3–4 min. Cool.

Coat nonstick skillet with cooking spray; heat over medium. Add bacon; cook until crisp, 8–10 min. Drain on paper towels; crumble. In bowl, mix sour cream, mayonnaise, milk, garlic and cayenne. Place lettuce on plates; add tomato, cheese, onion and bacon. Drizzle with dressing and balsamic glaze.


  • Calories: 210 kcal
  • Fat: 19 gram
  • Saturated Fat: 5 gram
  • Protein: 5 gram
  • Carbohydrate: 5 gram
  • Fiber: 0 gram
  • Cholesterol: 30 mg
  • Sugar: 3 gram
  • Sodium: 280 mg
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