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Why should Iceberg Wedge Salad get all of the wedge salad fun? When I saw iceberg lettuce on our list of the week’s CSA share, I decided to make wedge salads. But when we picked up the share it was a big, beautiful head of romaine instead and I thought, “Why not?”

I admit that wedge salads take some effort to eat, more of a knife and fork situation than your typical salad. But the crunch, the blue cheese, the bacon (or pork belly!) – trust me, it’s worth the effort. 

The lettuce swap is one twist in this wedge salad, the croutons are another. We happened to have a loaf of sourdough bread, but I couldn’t bear to turn on the oven (It’s still really hot here!) So I decided to pan fry fresh bread cubes in butter. They turned out so well that I’ll be making them often – crispy on the outside, soft in the middle.

Pair With

Romaine Wedge Salad with Bacon and Blue Cheese

5 from 1 vote
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Course: Salad
Calories: 320
Servings: 4 people
You’ll have dressing left over – use it for other salads or as a raw vegetable dip.


  • 1 recipe Homemade Ranch Dressing
  • 1 tablespoon butter
  • 2 slices sourdough bread cut into 1/2-inch cubes
  • 4 slices thick bacon cut crosswise into thin strips
  • 1 large head romaine lettuce quartered lengthwise into wedges
  • 2 ounces crumbled blue cheese
  • finely chopped chives optional


  • Melt butter in a large skillet over medium-high heat. Add sourdough cubes; cook and stir until cubes are lightly browned on all sides. Remove from skillet and reserve.
  • Add bacon to same skillet; cook and stir until bacon is crisp. Transfer bacon to paper towel to drain.
  • Carefully rinse and dry romaine wedges, doing your best to keep them intact.
  • Arrange romaine wedges on a platter. Drizzle desired amount of dressing on salad and sprinkle with remaining ingredients. Serve.


Calories: 320kcal | Carbohydrates: 19g | Protein: 11g | Fat: 22g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 629mg | Potassium: 167mg | Fiber: 1g | Sugar: 1g | Vitamin A: 819IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Lu Bennett says:

    5 stars
    This is just what I was looking for in a salad with Tuscan Pork Kebabs last night for dinner. I wanted to use these exact ingredients and found this recipe. It’s really delicious and simple. I used yogurt in place of sour cream because it’s what I had in my fridge.

    1. Marissa Stevens says:

      So glad you enjoyed the recipe, Lu!

  2. KCole's Creative Corner says:

    I am a salad fanatic, especially for salads that have ranch dressing! YUM! And blue cheese is my weakness ;), so this salad looks like heaven in a bowl! 🙂 Thanks so much for sharing! 😀

    1. Marissa says:

      Thanks so much!

  3. Helen @ Scrummy Lane says:

    I’ve actually never made a wedge salad before – now how is that?! This looks wonderful – so pretty, too!

    1. Marissa says:

      Wow, Helen! You’ve got to try one…come on over. 🙂

  4. Joanne says:

    Ah, this is what I should have done with the wedge of romaine I got in my CSA! I definitely prefer it to iceberg – great idea!

    1. Marissa says:

      Thanks, Joanne!