Keto Wedge Salad with Bacon Recipe

Keto Wedge Salad with Bacon is a classic American steakhouse salad that is naturally ketogenic, requiring almost no modification. A cold, crisp wedge of iceberg lettuce serves as the base, topped with creamy blue cheese dressing, crispy bacon bits, cherry tomatoes, and fresh chives. Each serving delivers 51g of protein with only 5g of net carbs, making it perfect for keto, low-carb, and gluten-free diets. It is simultaneously elegant and effortless.

Ingredients

• 1 head iceberg lettuce, cut into 4 wedges
• 8 slices bacon, cooked until crispy and crumbled
• 100g cherry tomatoes, halved
• 80g blue cheese, crumbled
• 2 tbsp fresh chives, finely chopped
• 2 hard-boiled eggs, halved (optional)

Blue Cheese Dressing

• 100g full-fat blue cheese, crumbled
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tsp Worcestershire sauce
• Salt and black pepper to taste
• 2-3 tbsp buttermilk or water to thin

Instructions

1. Make the blue cheese dressing: in a bowl, combine blue cheese, sour cream, mayonnaise, apple cider vinegar, and Worcestershire sauce. Mash the blue cheese gently, leaving some chunks. Season with salt and pepper. Thin to desired consistency with buttermilk or water.
2. Refrigerate dressing for at least 10 minutes before serving to let flavors meld.
3. Cook bacon in a skillet over medium heat for 6-8 minutes until crispy. Drain on paper towels and crumble once cooled.
4. Cut the iceberg lettuce head in half from root to tip, then cut each half again to create 4 wedges. Keep the core intact so the leaves hold together.
5. Place 2 lettuce wedges on each serving plate, flat sides up.
6. Drizzle blue cheese dressing generously over each wedge.
7. Scatter crumbled bacon, cherry tomatoes, and extra crumbled blue cheese over the top.
8. Sprinkle with fresh chives and black pepper.
9. Add hard-boiled egg halves alongside if using.

Tips & Variations

• The key to a great wedge salad is temperature contrast: the lettuce must be very cold. Refrigerate the cut lettuce wedges for 10-15 minutes before plating.
• Do not cut the core off the wedges. The core holds the leaves together and maintains the dramatic wedge shape.
• For a more elegant presentation, serve each wedge individually on a chilled plate with the dressing drizzled artfully.
• Add 150g of sliced grilled steak or chicken breast on top to transform this into a full main-course meal with over 50g of protein.
• Ranch dressing is a popular alternative to blue cheese if you prefer a milder flavor.

Nutrition Breakdown

Calories: 1100 kcal

Protein: 50.9g

Fat: 93.3g

Carbs: 15.7g

Fiber: 3.7g

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