BLT Wedge Salad Recipe (with High Protein Ranch)
Published Jul 01, 2024 Updated Jul 12, 2024
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My take on the classic American restaurant salad is this BLT Wedge Salad Recipe! This perfect salad is packed with fresh produce, crisp bacon, and cheese crumbles served over crisp lettuce and topped with a high protein, mind-blowing dressing that brings it all together!
Table of Contents
What Makes This Recipe Great
A traditional wedge salad is the ultimate restaurant side dish made with fresh ingredients like crunchy iceberg lettuce, crispy bacon crumbles, red onion, juicy tomatoes, and blue cheese crumbles, and is typically topped with a creamy blue cheese dressing. Today, however, we’re making the same classic salad with a little BLT twist!
This BLT Wedge Salad includes all the beloved ingredients of a classic iceberg wedge salad, but instead of blue cheese dressing, I’ve made a high-protein ranch dressing that is just so darn good! This salad makes a great appetizer or side salad, but can also be served as a main dish with some extra shredded chicken, bacon, or as is. With the extra protein from the dressing, it’s definitely going to fill you up!
While I love going to a steakhouse and ordering this classic salad, I also love recreating those restaurant favorites at home. This will save you time and money while transforming your kitchen into your own mini-restaurant! Win win!
Ingredient Notes
Wedge Salad
- head of lettuce: I used a head of iceberg lettuce, which is the standard in every classic wedge salad recipe, but you can substitute romaine lettuce if desired.
- slices of bacon: You can use thick-cut bacon, applewood smoked bacon, or your favorite.
- cherry tomatoes or grape tomatoes
- red onion
- hard-boiled eggs
- feta or blue cheese crumbles: If you’re not a blue cheese fan, feel free to use feta cheese crumbles.
- avocado
High Protein Ranch
- cottage cheese: You can use plain Greek yogurt instead if preferred.
- milk of choice
- mayo
- garlic cloves: If you only have garlic powder, use ¼ tsp.
- onion powder
- fresh dill
- fresh parsley
- fresh chives
- red wine vinegar
- lemon juice
- salt and black pepper to taste
Step-by-Step Instructions
- Prepare the Dressing: In a blender or food processor, combine the cottage cheese, milk, and mayonnaise. Blend until smooth and creamy. If the dressing is too thick, add more milk to reach the desired consistency. Add the minced garlic, dill, parsley, chives, lemon juice, salt, and pepper. Blend very briefly to combine. Taste and adjust seasoning as necessary. Chill the dressing in the refrigerator for at least 30 minutes before serving.
- Prepare the Salad: Cook the bacon in a large skillet until crispy. Drain on paper towels and crumble once cooled. Cut the head of iceberg lettuce into quarters or wedges. Arrange the iceberg wedges on individual plates or a serving platter.
- Assemble the Salad: Drizzle the cottage cheese ranch dressing generously over each wedge of iceberg lettuce. Top with crumbled bacon, cherry tomatoes, red onions, chopped eggs, avocado, and feta or blue cheese. Garnish with chopped fresh chives.
- Serve immediately and enjoy!
Mac’s Pro Tip
Expert Tips
- To make perfect hard-boiled eggs, follow my easy peel air fryer eggs recipe!
Serving Tips
- Serve this easy wedge salad recipe as a side dish or main dish with extra blue cheese crumbles (or feta), and other favorite toppings and garnishes as desired. Drizzle with the tangy dressing and enjoy!
Storage Tips
- I recommend eating this salad right away if you’ve dressed it with the ranch. Otherwise, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Store the ranch dressing in a separate container for up to a week. Drizzle the dressing over the salad before serving.
More Salad Recipes
Sauces, Dressings, & Dips
Easy Creamy Strawberry Balsamic Dressing Recipe
Quick Meals
Easy Chicken Caesar Pasta Salad Recipe
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BLT Wedge Salad Recipe (with High Protein Ranch Dressing)
Ingredients
Salad
- 1 head iceberg lettuce cut into wedges
- 5 slices of bacon cooked and crumbled
- 1 cup cherry tomatoes halved
- 1/2 cup red onion thinly sliced
- 3 hard-boiled eggs chopped
- 1/2 cup feta or blue cheese crumbles
- 1 avocado diced
Cottage Cheese Ranch Dressing
- 1 cup cottage cheese
- 3 tbsp milk of choice more if needed to thin the dressing
- 1 teaspoon lemon juice
- 1 teaspoon red wine vinegar
- 1 tbsp mayo
- 1-2 clove garlic or 1 tsp garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon fresh dill chopped (or 1 teaspoon dried dill)
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh chives chopped
- Salt and pepper to taste
- *Sub 2 tbsp of premade ranch seasoning in place of herbs above if desired
Instructions
- Prepare the Dressing: In a blender or food processor, combine the cottage cheese, milk, and mayonnaise. Blend until smooth and creamy. If the dressing is too thick, add more milk to reach the desired consistency. Add the minced garlic, dill, parsley, chives, lemon juice, salt, and pepper. Blend very briefly to combine. Taste and adjust seasoning as necessary. Chill the dressing in the refrigerator for at least 30 minutes before serving.
- Prepare the Salad: Cook the bacon in a skillet until crispy. Drain on paper towels and crumble once cooled. Cut the head of iceberg lettuce into quarters or wedges. Arrange the lettuce wedges on individual plates or a serving platter.
- Assemble the Salad: Drizzle the cottage cheese ranch dressing generously over the lettuce wedges. Top with crumbled bacon, cherry tomatoes, red onions, chopped eggs, avocado and feta. Garnish with chopped fresh chives
- Serve immediately and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was so delicious and refreshing on a 100 degree day. Will be making this all summer long (and maybe winter too).
So happy to hear you enjoyed this recipe. Glad it was a hit