Jul 14 2026
Restaurants›Cool Springs Fish Bar & Restaurant›Wedge Salad Recipe

Wedge Salad Recipe

Inspired by Cool Springs Fish Bar & Restaurant
Time30m
Serves4

Iceberg lettuce, pickled red onion, tomato, crispy bacon, crumbled bleu cheese, buttermilk-garlic ranch.

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Ingredients

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Salad Base

Toppings

Dressing

Method

Salad Preparation

  1. 1

    Prepare the Lettuce

    Remove the outer leaves of the iceberg lettuce. Cut the head into quarters, creating wedges. Rinse under cold water and pat dry with paper towels.

  2. 2

    Prepare the Tomato

    Rinse the large tomato, remove the stem, and slice into wedges. Set aside.

Add Toppings

  1. 3

    Crispy Bacon

    Cook the bacon slices in a skillet over medium heat until crispy. Transfer to a paper towel to drain excess fat and crumble once cooled.

  2. 4

    Pickled Red Onion

    If you are using store-bought pickled red onion, ensure it is drained. If homemade, slice a red onion thinly and soak in vinegar for at least 30 minutes.

  3. 5

    Assemble the Salad

    On a serving plate, place a wedge of iceberg lettuce, top with sliced tomato, a generous amount of pickled red onion, crumbled crispy bacon, and sprinkle with bleu cheese.

Make the Dressing

  1. 6

    Combine Ingredients

    In a mixing bowl, combine buttermilk, mayonnaise, minced garlic, dried dill, salt, and black pepper. Whisk until smooth.

  2. 7

    Serve

    Drizzle the buttermilk-garlic ranch dressing over the assembled salad or serve on the side for dipping.

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