Chopped Wedge Salad with Buttermilk Dressing

Chopped wedge salad on blue and white plate with buttermilk dressing and bacon.

5 from 1 vote

Chopped Wedge Salad with Buttermilk Dressing

All of the creamy, crunchy, bacon-topped joy of a classic wedge salad, just chopped up for easier eating. This Chopped Wedge Salad is crisp, tangy, and completely irresistible, with every bite getting the perfect balance of dressing, bacon, and lettuce. This is more of a "wedge" salad than a wedge salad, if you will.

Prep Time15

Cook Time0

Total Time15

Course: Salad

Cuisine: American

Servings: People

Author: Katie Workman

Cost: $10

Ingredients

For the Buttermilk Dressing:

1 shallot
½ onion (cut into chunks)
⅔ cup plain Greek yogurt or sour cream
¾ cup buttermilk
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard

For the Salad:

1 head iceberg lettuce (quartered, cored, and thinly sliced crosswise)
1 cup halved cherry or grape tomatoes (optional)
6 strips crisp-cooked bacon (crumbled)
½ cup crumbled blue cheese (divided; optional)

Instructions

Place the shallot and onion into a food processor and process until very finely chopped, basically pureed. Add the yogurt, buttermilk, lemon juice, vinegar, and mustard, and process until smooth.
Place the slivered lettuce into a bowl, arranging it attractively. Drizzle over the dressing, and sprinkle on the bacon.

Notes

You can easily make all of the components ahead of time. Bacon can be fried up and crumbled a few days ahead (and then hidden in the back of the fridge somewhere, or you may just have an iceberg salad with buttermilk dressing — at least that’s what would happen in my house). The dressing can also be made a few days ahead, and you could slice up the lettuce 2 several days ahead as well. Just make sure to keep everything well sealed in the fridge.

Nutrition