Look, Wedge Salads are delicious — thanks to a medley of crunchy iceberg lettuce, tangy blue cheese, salty bacon, and fresh juicy tomatoes. But — and this is a big but — they are super impractical to eat. You’re served a giant triangle of lettuce on a plate that’s topped with a lot of delicious things, but how do you get those delicious things into every bite? And furthermore, how do you even get it into your mouth without making a mess? It’s a classic and it’s an incredibly tasty combo of ingredients but I’ve always felt that the delivery left a lot to be desired.

But no matter, now we have this Chopped Wedge Salad. See, it has all of the flavor you know and love from a classic Wedge Salad, but it’s not served to you as a wedge at all. Instead, it’s allll bite-sized so you can enjoy every last delicious morsel with ease.

Ingredients
1 head iceberg lettuce, cored, quartered, and chopped
1 romaine lettuce heart, cored and chopped
8 slices bacon, cooked and crumbled
2 cups cherry tomatoes, halved
1/4 cup fresh chives, chopped
For the dressing:

1/2 cup buttermilk
3/4 cup mayonnaise
3/4 cup sour cream
1 1/2 cups blue cheese, crumbled and divided
1/2 teaspoon garlic powder
2 teaspoons Worcestershire sauce
Juice of 1 lemon
2 tablespoons fresh chives, chopped
Kosher salt and freshly ground black pepper, to taste
Preparation

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