Jul 14 2026
Restaurants›Ruffino's On The River›Wedge Recipe

Wedge Recipe

Inspired by Ruffino's On The River
Time30m
Serves2

Baby iceberg, blue cheese dressing, cherry tomatoes, bacon, gorgonzola crumbles

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Ingredients

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Salad Base

Blue Cheese Dressing

Method

Preparation of the Salad

  1. 1

    Prepare the Lettuce

    Cut the baby iceberg lettuce into quarters, ensuring each wedge retains its shape. Rinse under cold water and pat dry with a paper towel.

  2. 2

    Cook the Bacon

    In a skillet over medium heat, cook the bacon slices until crispy, about 6-8 minutes. Remove from skillet and place on paper towels to drain excess fat. Once cooled, crumble the bacon into bite-sized pieces.

  3. 3

    Prepare the Cherry Tomatoes

    Wash the cherry tomatoes and cut them in half.

  4. 4

    Assemble the Wedge

    On a serving plate, place the wedge of iceberg lettuce. Top with halved cherry tomatoes, crumbled bacon, and gorgonzola crumbles.

Preparation of the Blue Cheese Dressing

  1. 5

    Combine Ingredients

    In a mixing bowl, combine mayonnaise, sour cream, blue cheese crumbles, buttermilk, garlic powder, lemon juice, salt, and black pepper.

  2. 6

    Whisk Together

    Using a whisk, blend the dressing until smooth and creamy. Adjust seasoning to taste.

Final Assembly

  1. 7

    Dress the Salad

    Drizzle the blue cheese dressing generously over the prepared wedge salad. Serve immediately.

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