Try this classic iceberg wedge salad with homemade ranch dressing and crispy bacon. It is cool, crunchy, creamy, and simple enough to serve as an easy appetizer or a fresh side salad with dinner.
If you enjoy crisp salads with bold dressing, this iceberg wedge salad is a great recipe to keep on hand. It has the familiar steakhouse-style presentation, but instead of blue cheese dressing, it uses a homemade ranch dressing that pairs beautifully with smoky bacon and refreshing iceberg lettuce.
A classic wedge salad is usually made with iceberg lettuce because it holds its shape well and delivers an unbeatable crunch. Each wedge becomes a perfect base for a generous drizzle of dressing and a scattering of bacon. The result is a salad that looks impressive on the plate but takes very little effort to prepare.
This version is especially good if you prefer ranch over blue cheese. Blue cheese wedge salads are popular, but ranch dressing gives the same rich, creamy finish in a milder and more familiar way. The homemade ranch can be used right away, although it tastes even better if it has time to chill in the fridge for a few hours. That short resting time allows the flavors to come together and makes the dressing taste fuller.
Bacon is one of the best parts of a wedge salad. Cutting it into small pieces before frying helps it cook evenly and makes it easy to sprinkle over the lettuce. Once the bacon is crisp, draining it on paper towel removes excess grease while keeping the texture crunchy. The salty bacon, creamy ranch, and cold lettuce create a simple combination that works every time.
This iceberg wedge salad with ranch dressing is also easy to customize without changing the basic recipe. Grilled shrimp would make it more filling, and hard-boiled eggs would add extra texture and protein. A lemon slice is optional, but it adds a bright touch to the presentation and can be squeezed over the salad if you like a little freshness.
For the best presentation, cut the iceberg lettuce into quarters, place each wedge on a plate, and drizzle the dressing over the top. Add the bacon last so it stays crisp. You can serve extra ranch dressing on the side, which is always a good idea since some people like just a light drizzle while others prefer a more generous amount.
This easy iceberg wedge salad is a reliable choice for holidays, family meals, summer dinners, or steakhouse-inspired nights at home. It is quick to assemble, requires only a few ingredients, and brings plenty of flavor and crunch to the table.
Classic Iceberg Wedge Salad with Homemade Ranch Dressing and Bacon
Ingredients
Salad and Dressing
- Ranch dressing to taste
- Iceberg lettuce
- 4-6 strips bacon
- Lemon slices (optional)
Instructions
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Prepare the ranch dressing. For the best flavor, let it sit in the fridge for a few hours before serving, although it can also be used right away.
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Cut the bacon into small pieces and fry until crisp. Transfer the cooked bacon to a paper towel-lined plate to absorb any extra grease.
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Cut the iceberg lettuce into quarters, keeping each wedge intact.
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Drizzle the ranch dressing over the lettuce wedges, then sprinkle the crispy bacon on top. Garnish with lemon slices if desired.
Recipe Tips
Keep the lettuce cold until you are ready to serve so the wedges stay firm and crisp. A sharp knife will help you cut clean quarters without breaking the lettuce apart. If the core is very large, trim it slightly while leaving enough attached to hold each wedge together.
Serve this classic iceberg wedge salad immediately after adding the dressing and bacon. The lettuce is at its best when crisp, and the bacon tastes best when it has not softened under the dressing. If you are preparing the salad ahead of time, cook the bacon and make the dressing in advance, then assemble the wedges just before serving.
This salad works well as a starter before a main course or as a side with grilled meats, sandwiches, or simple weeknight meals. It is fresh, creamy, smoky, and satisfying without requiring complicated ingredients.