Jul 14 2026
Restaurants›Patio 44 Gulfport›Wedge Salad Recipe

Wedge Salad Recipe

Inspired by Patio 44 Gulfport
Time30m
Serves4

Iceberg wedge, applewood bacon, bleu cheese crumbles, onion straws, diced eggs, house-made bleu cheese dressing

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Ingredients

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Salad Base

Toppings

Dressing

Method

Preparation of Ingredients

  1. 1

    Cook the Bacon

    In a skillet over medium heat, cook the applewood bacon until crispy. Remove from the skillet and place on paper towels to drain excess fat. Once cooled, chop into bite-sized pieces.

  2. 2

    Prepare the Lettuce

    Remove the core from the iceberg lettuce and cut the head into quarters, creating wedges. Rinse under cold water and pat dry with a paper towel.

  3. 3

    Prepare the Eggs

    Peel the hard-boiled eggs and dice them into small pieces.

Making the Dressing

  1. 4

    Combine Dressing Ingredients

    In a bowl, combine mayonnaise, sour cream, milk, bleu cheese, white vinegar, garlic powder, onion powder, salt, and black pepper. Mix until smooth and creamy.

  2. 5

    Taste and Adjust

    Taste the dressing and adjust the seasoning with additional salt and pepper if needed.

Assembly

  1. 6

    Assemble the Salad

    On a serving plate, place one wedge of iceberg lettuce. Drizzle generously with bleu cheese dressing, then sprinkle with diced hard-boiled eggs, chopped bacon, bleu cheese crumbles, and onion straws.

  2. 7

    Serve

    Repeat the assembly for remaining wedges. Serve immediately and enjoy your wedge salad!

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