Iceberg wedges with creamy blue cheese dressing

Total Time
12 min
7 min
5 min
This easy wedge salad is a delicious first course or side dish to your dinner. It has all the classic elements: a crunchy iceberg lettuce wedge, creamy blue cheese dressing, and fresh cherry tomatoes, but this version gets lightened up a bit using turkey bacon. It also gets a slight peppery flavor from the watercress, which can be enhanced even more by topping with sliced fresh radishes. When choosing iceberg lettuce, look for heads with clean, fresh outer leaves and tight, compact inner leaves. Stay away from heads with wilted leaves. You can incorporate chopped fresh herbs into the dressing, if you like, such as fresh dill, basil, or thyme. Use a mix of yellow and red cherry tomatoes for a pretty presentation.


1% low-fat buttermilk


Fat free sour cream


Blue cheese

¼ cup(s), crumbled

Lemon juice canned or bottled

2 Tbsp

Black pepper

¼ tsp


1 head(s), small, iceberg variety

Fresh cherry tomato(es)

1 cup(s), halved

Fresh watercress

½ bunch(es), 12 sprigs

Cooked turkey bacon

2 slice(s), crumbled


  1. Combine the buttermilk, sour cream, blue cheese, lemon juice, and pepper in a blender and puree.
  2. Cut the lettuce into 4 equal wedges and place 1 wedge, cut side down, on each of 4 plates. Scatter the tomatoes around the lettuce and top each wedge with 3 watercress sprigs. Drizzle the dressing over the lettuce and tomatoes and top evenly with the bacon. Yields 1 lettuce wedge, 1/4 cup tomatoes, 3 watercress sprigs, 1/2 slice bacon, and about 1/4 cup dressing per serving.