Strawberry, Bacon and Blue Cheese Wedge Salad

A light and fresh twist on a classic salad for an easy and healthy summer recipe.
Course Salad
Cuisine American
Keyword gluten free salads, summer salads, wedge salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 126kcal
Author Brianne @ Cupcakes & Kale Chips


  • 1 head iceberg lettuce
  • 4 slices bacon cooked and crumbled (I used turkey bacon)
  • 1 cup sliced cucumbers
  • 1 cup sliced strawberries
  • Greek Yogurt Blue Cheese Dressing or your favorite


  • Remove any wilted outer leaved of the lettuce and cut the head into quarters. Slice off the hard core and, if desired, cut each wedge in half to form eighths. Place one quarter or two eighths on each plate.
  • Top each with about one slice crumbled bacon, one quarter cup cucumbers, and one quarter cup strawberries.
  • Drizzle each wedge with about two tablespoons of the dressing, or as much as you like.


Serving: 1g | Calories: 126kcal | Carbohydrates: 7g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 160mg | Potassium: 333mg | Fiber: 2g | Sugar: 4g | Vitamin A: 700IU | Vitamin C: 26mg | Calcium: 35mg | Iron: 0.9mg