Keto Wedge Salad (Blue Cheese, Bacon, 3 Net Carbs)

Wedge salads are a restaurant classic, similar to the one at a certain steakhouse chain, and this is a genuine copycat you can make easily at home. Keto wedge salad is crispy, smoky, and topped with a dressing worth licking the plate for.

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It takes just a handful of ingredients, your favorite Ranch or Blue Cheese Dressing, and a few toppings. This is hearty enough to be a meal on its own.

Chef Jenn’s Take on Keto Wedge Salad

Cut the bacon into pieces before frying it, that is what keeps big pieces intact on the salad instead of crumbling into bits.

To core the iceberg, hold it firmly in one hand, insert the tip of your knife beside the core, work the knife in a circle around it, then pop the core out by hand. Do not skimp on the dressing, you genuinely need more than you would think for a proper wedge salad. Make smaller wedges for a side dish or appetizer, and bigger ones if this is your main. Prep the bacon, onion, and tomato ahead of time so assembly is quick when you are ready to serve.

Cooked salad shrimp with your favorite dressing, grilled chicken with Green Goddess Dressing, crab meat with caramelized onions, or toasted almonds for extra crunch all make good variations on the classic version. One reader who is vegetarian substituted fake bacon bits and loved it just as much.

Iceberg does not keep well once cut. Only cut as many wedges as you need, and once the dressing is on, eat it right away, it will not keep.

What You’ll Love About Keto Wedge Salad

• Genuinely customizable, shrimp, chicken, crab, or almonds all work as add-ons.
• Crispy, smoky, and topped with a dressing worth licking the plate for.
• Hearty enough to be a meal on its own.

Ingredients

• Iceberg lettuce – A whole head, cored and cut into wedges.
• Keto Bleu Cheese or keto Ranch Dressing
• Blue cheese crumbles – Your favorite variety.
• Grape or cherry tomatoes – Halved.
• Red onion – Thinly sliced, optional.
• Bacon

How To Make A Wedge Salad

Scroll down for the full recipe card with exact measurements and printable instructions.

Cook the bacon in a skillet until crisp. Drain and set aside. Core the iceberg lettuce and cut it in half from the top to the core. Cut each half into as many wedges as you need. I usually go for 3-4 wedges per half.

Thinly slice the onion, and cut the tomatoes in half. Place a wedge of iceberg on a pretty plate. Top it with 3-4 tablespoons of dressing, then add the blue cheese crumbles, bacon, tomato, and onion.

Repeat with the remaining wedges and serve.

Make It A Meal

This pairs beautifully with your favorite keto soup, or serve alongside a French Dip Chaffwich for a heartier meal.

For more salads, Broccoli Salad with Bacon, Oven Roasted Shrimp & Cauliflower Salad, and Cucumber, Tomato & Avocado Salad are all worth adding to the rotation.

Storage

Only cut as many wedges as you need. Wrap the remaining lettuce tightly in plastic wrap and keep it in the crisper, moisture is the enemy. Once dressed, eat this right away, it does not keep.

Frequently Asked Questions