Wedge Salad with Blue Cheese and Bacon

Why This Is Strictly Keto

A steakhouse wedge is naturally low-carb to begin with — crisp iceberg lettuce, crumbled blue cheese, crispy bacon and a few cherry tomatoes. The only place carbs sneak into restaurant versions is a bottled dressing thickened with sugar and starch, so this one uses a from-scratch blue cheese dressing built on mayonnaise, sour cream and heavy cream. No croutons, no sweetened dressing, nothing processed.

Ingredients

Salad

• 1 large head iceberg lettuce, outer leaves removed, cut into 4 wedges through the core
• 6 slices bacon, cooked crisp and chopped
• 1/2 cup crumbled blue cheese
• 1 cup cherry tomatoes, halved
• 1/4 small red onion, thinly sliced
• 2 tablespoons fresh chives, sliced

Blue Cheese Dressing

• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 3 tablespoons heavy cream
• 1/3 cup crumbled blue cheese
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste

Instructions

1. Cook the bacon: Fry the bacon in a skillet over medium heat until crisp, about 8-10 minutes. Drain on paper towels and chop.

2. Make the dressing: In a bowl, whisk together the mayonnaise, sour cream, heavy cream, lemon juice and garlic powder until smooth. Stir in the blue cheese, mashing some of it against the side of the bowl for a creamier texture. Season with salt and pepper. Chill until ready to serve.

3. Assemble: Place one iceberg wedge on each plate. Spoon the blue cheese dressing generously over each wedge.

4. Top and serve: Scatter the bacon, extra blue cheese crumbles, cherry tomatoes, red onion and chives over the top. Finish with a crack of black pepper and serve cold.

Nutritional Info (per serving, approximate)

Tips

• Make the dressing a day ahead — the blue cheese flavor deepens noticeably overnight.
• Keep the core intact when you cut the lettuce so each wedge holds together on the plate.
• Pat the cut wedges dry with paper towels so the dressing clings instead of sliding off.