This low‑carb wedge salad is pure retro steakhouse nostalgia: crisp iceberg lettuce, creamy blue cheese dressing, and salty bacon. My mom ordered it every time we went out for “special occasion” steak dinners, and eventually taught me how to recreate it at home with just those three essentials. Somehow, a big hunk of lettuce feels decadent when dressed this way—simple, satisfying, and timeless.

If you grew up with Midwestern supper clubs or old‑school steakhouses, this will feel wonderfully familiar. Serve it alongside a simply seasoned steak, roast chicken, or a bunless burger for a complete low‑carb meal. It also makes a perfect starter before hearty mains like grilled pork chops or prime rib. To keep the retro vibe going, pair it with a martini or a glass of red wine, plus a side of sautéed mushrooms or roasted asparagus.

Classic 3‑Ingredient Wedge Salad

Ingredients

Directions

1. Prep the lettuce – Remove any wilted outer leaves. Trim a thin slice off the stem end to expose the core, but keep the head intact. Rinse and pat dry thoroughly.
2. Cut into wedges – Place core side down. Cut in half from top to bottom, then cut each half again to make 4 wedges. Use 2 wedges for this recipe; wrap and refrigerate the rest.
3. Plate the wedges – Lay cut‑side up on plates. Tuck any loose leaves underneath for extra crunch and stability.
4. Dress generously – Spoon blue cheese dressing over each wedge, letting it cascade down the sides. If too thick, thin slightly with water or cream.
5. Add bacon – Scatter crumbled bacon over the wedges, making sure some lands on top and some on the plate.
6. Serve immediately – Bring to the table while lettuce is cold and bacon still warm. Serve with a steak knife and fork so each bite includes lettuce, dressing, and bacon.