Wedge Salad on a Stick

A fun, easy-to-eat appetizer presentation of the classic Wedge Salad, featuring crisp iceberg lettuce, creamy blue cheese dressing, bacon, and tomatoes, all served on skewers.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 30

Servings: 8 servings

Course: Appetizer, Side Dish

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

Salad Components

1 Head of Iceberg Lettuce Core removed and cut into 1-inch wedges or cubes
1 Vine Ripe Tomato Cut into 1-inch cubes
6 Strips Bacon Cooked until crisp and crumbled
4 Scallions (Green Onions) Thinly sliced for garnish

Blue Cheese Dressing & Assembly

1/2 cup Blue Cheese Dressing High quality, thick dressing
2 ounces Blue Cheese Crumbles For extra topping
8 Wooden Skewers or Cocktail Picks About 6 inches long

Method

Instructions

Prepare the bacon: Cook the bacon strips until very crisp. Remove from heat, drain on paper towels, and coarsely crumble. Set aside.
Cut the lettuce: Carefully core the iceberg lettuce. Cut the head into 8 even wedges, about 1-inch thick at the base, ensuring they hold their structure. If wedges are too large, cut them into substantial 1.5-inch cubes.
Thread the components: On each skewer, alternate threading one piece of iceberg lettuce, one cube of tomato, and another piece of lettuce to create a balanced bite.
Dress and garnish: Lay the assembled skewers on a serving platter. Drizzle a small amount of blue cheese dressing over each skewer. Alternatively, place the dressing in a small bowl for dipping.
Final topping: Sprinkle the crumbled bacon and additional blue cheese crumbles generously over all the skewers. Garnish with sliced scallions.
Serve immediately while the lettuce remains crisp. These are best assembled right before serving for optimal texture.

Notes

For bulk preparation, keep the lettuce and toppings separate. Assemble the skewers no more than 30 minutes before serving to prevent the lettuce from wilting or the skewers from becoming soggy from the dressing.