Wedge Salad Bites
Have you ever wished that salad could be bite-sized? Dream no longer, because these Wedge Salad Bites feature all the big, bold and sassy flavors of a wedge salad but in bite-sized form! Serve them on a platter or double the recipe for a Big Board and watch these tasty morsels get gobbled up!
Wedge salad is a classic steakhouse salad. It’s a big chunk of iceberg or head lettuce smothered in fresh tomatoes, bacon, red onion, and a tangy blue cheese dressing. It’s a knife-and-fork kind of salad, but why not go bite-sized?
Wedge Salad Bites
I recently made these for a baby shower we were invited to, and they got gobbled up! Everyone loves finger food, and these mini salads on a stick are so much more fun to eat and just as delicious as the original. We also have game day coming up, so these are “lighter bites” to serve!
Read more: Wedge Salad Bites
You can make these on a toothpick, a skewer, or reusable cocktail picks. However you serve them, each skewer should have lettuce and tomato on them. The bacon and onions are sprinkled on top, and you can drizzle with the dressing or leave it on the side for dipping.
Ready for something totally tasty and sure to be the talk of the party? Serve these Wedge Salad Bites, and wow everyone!
Why I love this recipe
- I love serving familiar flavors dressed up differently! These Wedge Salad Bites have all the flavors of the original salad, but they’re minis!
- People are going to eat more than you think, so make enough. If you’re serving them on a Big Board, double the recipe.
- You can make the dressing a day or two ahead of time, but the skewers themselves are best assembled before serving, so everything is fresh and crisp. Or, buy store-bought dressing and skip this step.
Gather these ingredients
- Iceberg lettuce – Look for heavy, fresh and unblemished heads of lettuce. You may need 2 if they’re on the smaller side.
- Grape tomatoes – About 1 pint. Cut them in half.
- Bacon – Cooked to crisp and crumbled.
- Red onion – Sliced.
- Blue cheese crumbles
- Fresh basil or parsley – Chopped
- 4-inch skewers – Or cut larger ones into 4-inch lengths.
For the dressing:
- Crumbled blue cheese
- Mayonnaise – I like using avocado mayonnaise.
- Sour cream – You can use light sour cream.
- Garlic – Fresh garlic.
- White wine vinegar
- Lemon juice
- Pinch of sugar
- Pinch of garlic powder
- Salt and freshly ground black pepper
How to make Wedge Salad Bites
- Have a large platter or the Big Board on standby.
- Slice a head of lettuce in half through the core. Cut each half into 3 wedges, and cut each wedge in half or into thirds one more time to make thin wedges.
- Skewer 2-3 grape tomato halves on the skewer, then poke the skewer into a lettuce wedge.
- Stand each wedge on a platter or the board, drizzle (or spoon on) the blue cheese dressing, and sprinkle the crumbled bacon, finely chopped red onion, and some reserved blue cheese chunks.
- Season with salt and pepper and garnish with chopped basil or parsley. Serve!
To make the dressing:
- Mash the blue cheese with a fork in a small bowl.
- Stir in the sour cream, mayonnaise, vinegar, lemon juice, sugar and garlic powder until blended. Season to taste with salt and pepper.
Tips & substitutions
- Don’t like blue cheese dressing? Try ranch or any of your other favorite creamy dressings.
- Don’t cut the lettuce until you’re ready to serve so that it stays fresh and crisp. The tomatoes, onions, and baon can all be made a bit in advance.
- Can’t find skewers? Regular toothpicks will work, too.
- Save extra dressing for dipping and dunking.
- Like a thinner dressing? Just add buttermilk to thin it out (make it runnier).
Serving suggestions
These bites are a nice, lighter alternative to heavier finger foods. They’re perfect at potlucks, parties, and gatherings of any kind. I’ll sometimes put out other dips and dressings for dunking, like this ranch dip or Thousand Island Dressing. These Wedge Salad Bits are a terrific side dish, too, when paired with Pot Roast Pasta or a hearty chili.
Storage
Your Wedge Salad Bites are best eaten fresh. You can keep an unused dressing in an airtight container in the fridge for up to a week.
Check out these awesome salad recipes while you’re here
- Antipasti Chopped Salad
- Apple-Spinach Salad
- Mango-Cucumber Salad
- Asian Chicken Salad
- Greeenhouse Salad
- Classic Chicken Salad
- Dill Pickle Pasta Salad
- Layered Bacon & Pea Salad
Get the Recipe:
Wedge Salad Bites
Ingredients
- 1 large head of Iceberg lettuce
- 1 pint grape tomatoes, halved
- 6 slices of bacon, cooked and crumbled
- ½ red onion, finely diced
- skewers, cut to 4” length
- 2 oz blue cheese crumbles
- Fresh basil or parsley, finely chopped
Blue Cheese Dressing:
- ⅓ cup crumbled blue cheese
- ⅓ cup avocado mayonnaise, or light mayo
- ⅓ cup light sour cream
- 2 small clove garlic, minced
- 1 tsp. white wine vinegar
- juice from 1/2 lemon
- pinch of sugar
- sprinkle of garlic powder
- salt and freshly ground black pepper
Instructions
- Slice a head of lettuce in half through the core. Cut each half into three wedges. Cut each wedge in half or thirds again, depending on the size of the head of lettuce. You want to have small wedges of lettuce.
- Using a toothpick or a skewer, add 2-3 grape tomato halves, then place it on top and into the middle of the lettuce wedge.
- Stand each wedge on a platter or a board, and drizzle (or spoon on) with blue cheese dressing, a sprinkle with cooked crumbled bacon, finely chopped red onion, and a sprinkle of blue cheese chunks, if desired. Season with salt and pepper. Add a very small sprinkle of chopped basil or parsley for garnish and serve.
Make the dressing (if you are not buying store-bought):
- Mash the blue cheese with a fork in a small bowl, into small chunks. Stir in sour cream, avocado mayonnaise, garlic, vinegar, lemon juice, sugar, and garlic powder until well blended. Season to taste with salt and pepper.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
