Mini Wedge Salads

8 servings
1 hr

Today, we’re making Mini Wedge Salads!

I made these salads for a work potluck simply because I was being cheap if I’m being completely honest. I was thinking about how to make salad spread farther to be able to feed the amount of people we had. But then, they turned out so beautiful. And these were such a hit at the party. I knew it’d be an injustice if I didn’t share these with you guys too!

Let’s talk about traditional wedge salad. It’s typically a head of iceberg lettuce cut into 4 wedges, smothered in blue cheese dressing, and topped with bacon, onion, and tomatoes. But I wanted to stretch the lettuce, and I don’t like blue cheese. So, we’re making a few small tweaks to the original to get to the version you see here today.

To make our mini wedges, we’re going to cut a head of iceberg in half vertically (through the core). Once we have the 2 halves, we’ll cut out those little pieces of core from the bottom of the lettuce. Then, we’ll cut each half in half again vertically and horizontally. And, voila! We have 8 baby wedges to arrange directly on our serving platter.

Next, we’re going to drizzle our homemade ranch dressing all over our lettuce wedges. This is going to act like glue to help keep our other toppings on the salad. The homemade dressing is a simple mix of sour cream, mayo, milk, and pantry spices like garlic powder, onion powder, parsley, chives, and my secret ingredient…paprika.

After our dressing layer is complete, it’s time to sprinkle on some grape tomato halves, some shredded cheddar cheese, and some crispy crumbled bacon. I went back and forth on the onion component of this salad, because I know so many people can be really funny about onions. So to finish the salad, we’re going to give it a sprinkling of fresh minced chives. Chives are nice and delicate, so they’re the perfect way to get oniony essence without overpowering anyone’s mouth.

And, that’s all there is to it!

Now the cool thing about these salads is that they’re super adaptable. If you love blue cheese and want to be a little more traditional, go ahead and use that instead. If you love onions, go ahead a toss on some thinly sliced shallot or red onion. If you want to keep these vegetarian and skip the bacon, do it. Just add a sprinkling of parmesan cheese to the salad to help replace the salty bite.

At the end of the day, you can’t go wrong with a basic house salad. They’re cool and crispy and creamy and savory all at one time. But, these mini wedge salads are a showstopper on the presentation scale. I can’t tell you how many people told me they get overwhelmed by the size of classic wedge salads but thought the idea of this mini version was brilliant.

We all know my brain can be a wild place sometimes, but it’s those brilliant moments that I love to celebrate!

Ok, everyone! It’s not too late to add these mini wedge salads to your holiday menus. And, these work great as a New Year’s appetizer or a game day veggie component too!

This is officially the last post of 2022. Have a HAPPY NEW YEAR, please stay safe, and cheers to 2023!

Let’s eat!

Recipe details
  • 8  servings
  • Prep time: 1 Hours Cook time: 0 Minutes Total time: 1 hr
Show Nutrition Info
Hide Nutrition Info
For the Ranch Dressing
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 2 tbsp milk (I used 1%)
  • ¼ tsp dried chives
  • ¼ tsp dried parsley
  • ¼ tsp salt
  • ¼ tsp garlic powder
  • 1/8 tsp dill weed
  • 1/8 tsp onion powder
  • 1/8 tsp pepper
  • 1/8 tsp paprika
For the Salad
  • 1 head iceberg lettuce
  • 1 cup grape tomatoes, halved
  • 2 strips bacon, cooked and crumbled
  • 1/3 cup shredded cheddar
  • 1 tbsp chives, minced

Make the Ranch Dressing: To a mixing bowl, add sour cream, mayo, milk, dried chives, parsley, garlic powder, salt, dill, onion powder, pepper, and paprika. Stir to combine. Set aside in the fridge to chill at least 1 hour.
Prepare the iceberg lettuce: Remove the outermost layer of lettuce from the head of iceberg. Cut the lettuce head in half vertically, then chop off the core from the end of each half. Cut each lettuce half in half vertically, then in half again horizontally so you have 8 mini wedges. Arrange on a serving platter.
Assemble the Salad: Drizzle the lettuce wedges all over with dressing. Top with tomato, cheddar, bacon, and fresh chives (in that order) dividing the toppings evenly between the wedges. Serve and enjoy!
  • *You can be flexible with the toppings that you add to these salads. If you prefer blue cheese dressing, go ahead and use that. If you like a nice, sharp onion bite; add some thinly sliced shallot. If you want to keep these vegetarian, leave out the bacon but add some grated parmesan to replace that salty bite.
  • *This recipe is easily doubled to feed a crowd.
Nicole - The Yummy Muffin
Want more details about this and other recipes? Check out more here!