This page may contain affiliate links. Please see my full disclosure policy for details.

I’m fairly certain that bleu cheese and bacon can make almost any meal better, and a classic wedge salad is a perfect vessel for both. But who hasn’t had the same classic wedge, prepared the same way, one hundred times over? Classically tasty, but easily forgettable.

Not this baby.

A horseradish kick

This Wedge Salad with Horseradish Bleu Cheese Dressing will likely ruin other wedge salads for you in the future. The building blocks are similar to a traditional wedge, but the Horseradish Bleu Cheese Dressing is what makes it so spectacular. We find ample reason to drizzle it on top of salads as well as grilled cabbage, root veggies, and tomatoes. Plus, it’s super easy to make, negating any excuses you may have to just use a bottle of pre-made dressing from the store.

A note for special diets

Both the dressing and the completed salad are grain-free, gluten-free, as well as SIBO and Keto friendly. I opt to use garlic-infused olive oil instead of garlic powder to keep this SIBO friendly but, feel free to use garlic powder if you aren’t intolerant, like me.

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon Wedge Salad with Horseradish Bleu Cheese Dressing ★ ★ ★ ★ ★ 5 from 18 reviews Author: Whip & Wander

Whip & Wander Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Yield: 4 portions 1 x

Category: Salads & Dressings

Cuisine: American Print Pin Scale 1x 2x 3x Ingredients For dressing: 6 tbsp milk (I prefer lactose-free)

milk (I prefer lactose-free) 1 tsp white vinegar

white vinegar 2/3 cup crumbled bleu cheese

crumbled bleu cheese 1/2 cup sour cream (I like this lactose-free one)

sour cream (I like this lactose-free one) 1/3 cup mayo

mayo 1 1/2 tbsp champagne vinegar

champagne vinegar 2 tbsp horseradish cream

horseradish cream 1 tsp garlic oil (may sub garlic powder)

garlic oil (may sub garlic powder) 1/2 tsp ground black pepper

ground black pepper 1/4 tsp sea salt For salad: 1 head iceberg lettuce, quartered

head iceberg lettuce, quartered 8 strips bacon

strips bacon 4 hard-boiled eggs, quartered

hard-boiled eggs, quartered 1 bunch green onion, chopped

bunch green onion, chopped 1/2 cup black olives, chopped

black olives, chopped 1/2 cup cherry tomatoes, sliced in half

cherry tomatoes, sliced in half crumbled bleu cheese, reserved for topping (optional) Instructions Dressing: Combine the milk with the white vinegar and let sit for 5 minutes. Stir in the crumbled bleu cheese, mashing with a fork to blend. Add sour cream, mayo, champagne vinegar, horseradish cream, garlic oil, black pepper, and salt. Stir until well combined. Reserve to the side. Salad: Cook bacon until crisp, then crumble. This can be done in a frying pan on medium-high heat for around 10 minutes or in the oven for 15-20 minutes at 400 degrees F (205 C). Once crumbled, reserve to the side to cool slightly. Plate the quartered wedge and top each portion with dressing. Top each portion of salad with quartered hard-boiled eggs, sliced tomatoes, black olives, crumbled bacon, chopped green onion, and additional crumbled bleu cheese if you desire. Nutrition Serving Size: 1 portion

Calories: 490

Sugar: 3 g

Sodium: 969 mg

Fat: 44 g

Saturated Fat: 14 g

Carbohydrates: 11 g

Fiber: 1 g

Protein: 20 g

Cholesterol: 256 mg