BLTO Wedge Salad

BLTO Wedge Salad

Crisp lettuce, thick bacon, crumbled blue cheese and black olives. We've updated the classic BLT into a fresh wedge salad perfect for lunch or a side dish. Recipe provided by Jill Silverman Hough.

  • prep
  • cook
  • 6 servings


  • 6 slices thick-cut bacon, cut crosswise into 1/4-inch slices

  • 3/4 cup crumbled blue cheese

  • 3/4 cup sour cream

  • 1/2 cup mayonnaise

  • 3 tablespoons milk

  • 1 1/2 tablespoons fresh lemon juice

  • Salt and black pepper, to taste

  • 1 head iceberg lettuce, cored and cut into 6 wedges

  • 1 tomato, diced

  • 1 6-ounce can Lindsay® Ripe Black Olives - Sliced, drained

Cooking Directions

  1. In large skillet over medium heat, cook bacon, stirring occasionally, until crisped, 8 to 10 minutes. Use slotted spoon to transfer to paper towel-lined plate; set aside.

  2. While bacon is cooking, in medium bowl, combine cheese, sour cream, mayonnaise, milk, and lemon juice; add salt and pepper to taste and set aside.

  3. Arrange lettuce wedges on plates. Top with blue cheese dressing, tomatoes, olives, and bacon and serve.


  • Calories356
  • Fat32.9g
  • Protein9.4g
  • Cholesterol46.7mg
  • Total Carbs7.7g
  • Fiber1.3g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.