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Wedge Style BLT Salad

  • Author: Julie
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 4 salads 1x



For the Blue Cheese Dressing 

  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 3 ounces crumbled blue cheese
  • 1 teaspoon parsley
  • 1 teaspoon dried dill weed 
  • 2 tablespoons fresh lemon juice 
  • 4 turns of the pepper mill 

To Assemble

  • 2 heads baby romaine lettuce 
  • 1/2 cup cherry tomatoes, halved 
  • 4 strips bacon, cooked and crumbled 
  • 1 cup crushed croutons 
  • Optional: lemon wedges, blue cheese crumbles, salt, and pepper


For the Blue Cheese Dressing

  1. In a small bowl, combine sour cream, mayonnaise, crumbled blue cheese, parsley, dill weed, lemon juice, and pepper.  Stir together, pressing the blue cheese against the side of the bowl to release flavor into the dressing.  Taste, and season as needed. 

To Assemble

  1. Wash, dry, and drain lettuce heads.  Slice lengthwise in half.  
  2. Top each half with blue cheese dressing, tomatoes, bacon, and croutons. 
  3. If desired, add additional blue cheese crumbles, salt and pepper, and a squeeze of fresh lemon over the top. 


  • Serving Size: 1 Serving
  • Calories: 357
  • Sugar: 5.5g
  • Sodium: 665mg
  • Fat: 26g
  • Saturated Fat: 9.1g
  • Unsaturated Fat: 15.3g
  • Trans Fat: 0.2g
  • Carbohydrates: 20g
  • Fiber: 7.4g
  • Protein: 14g
  • Cholesterol: 42mg