When you want something refreshing, crisp, and satisfying, Ina Garten’s Crunchy Iceberg Salad with Creamy Blue Cheese delivers every time. This simple yet elegant salad features chilled wedges of iceberg lettuce, drizzled with a rich, tangy blue cheese dressing and topped with crunchy add-ons like crispy bacon and scallions. It’s a restaurant-quality starter or side that’s easy enough to make at home.

What Is Ina Garten’s Crunchy Iceberg Salad with Creamy Blue Cheese?

This salad is a classic wedge-style dish that showcases crisp iceberg lettuce served cold and cut into thick wedges or chunks. It’s topped with a homemade creamy blue cheese dressing and garnished with traditional fixings like bacon, scallions, and sometimes cherry tomatoes or chives. Ina’s version is known for its perfectly balanced dressing—rich without being overwhelming.

Ina Garten Crunchy Iceberg Salad with Creamy Blue Cheese

Other Ina Garten Recipes

Reasons to Try Ina Garten’s Iceberg Salad

Ultra-refreshing and crisp – Ideal for warm-weather meals or heavy mains
Easy to assemble – Minimal prep, maximum flavor
Restaurant-worthy presentation – Perfect for entertaining
Rich and tangy dressing – Blue cheese lovers will adore it
Customizable toppings – Works with nuts, herbs, or chopped eggs
Pairs with almost anything – From steaks to burgers to soups
Naturally low-carb and gluten-free – Great for many diets

Ingredients Needed to Make Ina Garten’s Iceberg Salad

For the salad:

1 head of iceberg lettuce, cold and cut into wedges or chunks
4 slices thick-cut bacon, cooked and crumbled
3 scallions, thinly sliced
½ cup cherry tomatoes, halved (optional)
Freshly ground black pepper

For the blue cheese dressing:

½ cup mayonnaise
½ cup sour cream
¼ cup buttermilk (or milk for a lighter version)
1 teaspoon white wine vinegar
1 teaspoon fresh lemon juice
1 small garlic clove, finely minced
½ teaspoon kosher salt
¼ teaspoon black pepper
½ cup crumbled blue cheese (plus extra for topping)

Instructions to Prepare Ina Garten’s Iceberg Salad

Step 1: Prepare the Dressing

In a medium bowl, whisk together mayonnaise, sour cream, buttermilk, vinegar, lemon juice, garlic, salt, and pepper. Fold in the blue cheese crumbles and stir until evenly mixed. Adjust thickness with a bit more buttermilk if needed. Chill until ready to serve.

Step 2: Wash and Chill the Lettuce

Remove any outer wilted leaves from the iceberg. Cut into 4 to 6 wedges or large chunks. Rinse under cold water, then drain and pat dry. Refrigerate to keep crisp until serving.

Step 3: Cook and Crumble Bacon

In a skillet or oven, cook the bacon until crispy. Drain on paper towels and crumble once cooled.

Step 4: Assemble the Salad

Place lettuce wedges on individual plates or a platter. Drizzle generously with the creamy blue cheese dressing. Top with crumbled bacon, sliced scallions, extra blue cheese, and cherry tomatoes if using.

Step 5: Serve Immediately

Finish with a few grinds of black pepper and serve while everything is cold and crunchy.

What to Serve With Ina Garten’s Iceberg Salad

Grilled steak or chicken – The creamy dressing pairs beautifully with grilled meat
Classic burgers – Adds a crunchy, creamy side to rich mains
Lobster rolls or crab cakes – Light and luxurious pairing
Hearty soups – Great as a crisp starter before a creamy or tomato-based soup
Roast potatoes or fries – Classic steakhouse-style sides
Fresh baguette slices – To soak up leftover dressing
Shrimp cocktail or oysters – Complements cold, briny seafood

Expert Tips for Mastering the Recipe

Use very cold lettuce – Enhances the crunch and makes the salad more refreshing
Dry the lettuce thoroughly – So dressing clings better
Balance the flavors – Add lemon juice or vinegar to cut the richness
Make the dressing ahead – Improves flavor and saves time
Use a fork and knife to serve wedges – Keeps them intact for plating
Crisp the bacon well – Adds necessary crunch and salt
Add dressing right before serving – Keeps the lettuce crisp

Variations of the Recipe

Swap bacon with pancetta or turkey bacon – For a different flavor
Use Greek yogurt in the dressing – For a lighter option
Add toasted walnuts or pecans – For extra crunch
Include chopped hard-boiled eggs – Turns it into a fuller meal
Top with fresh herbs – Like chives, dill, or parsley
Swap blue cheese with feta or gorgonzola – Different intensity, same creaminess
Add avocado slices – For richness and texture

How to Store Leftovers

Keep components separate – Store lettuce, toppings, and dressing individually
Wrap lettuce in paper towel – Helps maintain crispness
Refrigerate dressing in a jar – Lasts 4–5 days chilled
Avoid storing dressed salad – It will wilt quickly
Crisp up bacon fresh if reheating – Keeps it crunchy
Use leftovers within 2 days – Best taste and texture
Shake or stir dressing before reuse – Ingredients may separate

How Do I Reheat Ina Garten’s Iceberg Salad?

This salad is served cold – Reheating is not recommended
Re-crisp chilled lettuce if needed – Soak in ice water briefly, then dry
Warm the bacon separately if preferred – Add just before serving
Reassemble just before eating – Prevents a soggy texture
Store dressing chilled only – Do not microwave
Use fresh toppings when serving again – Keeps the salad appealing
Avoid leaving out too long – Especially in warm weather

Nutritional Value (per serving)

Calories: 280
Carbohydrates: 6g
Protein: 6g
Fat: 26g
Fiber: 1g
Sugar: 3g
Sodium: 480mg

FAQs

How do I keep iceberg lettuce crisp for salad?

To keep iceberg lettuce crisp, rinse and dry thoroughly, then wrap it in paper towels and refrigerate until ready to serve. Cold lettuce holds its shape and crunch better.

Can I make blue cheese dressing in advance?

Yes, blue cheese dressing can be made up to 3 days in advance. Store it in an airtight container in the refrigerator and stir well before using.

What’s the best way to cut iceberg lettuce for a wedge salad?

Cut the iceberg head into quarters or sixths through the core to maintain the wedge structure. Trim the bottom slightly and remove any wilted outer leaves.

Can I substitute the blue cheese in this salad?

Absolutely. If you’re not a fan of blue cheese, you can use feta, gorgonzola, or even goat cheese for a milder, creamy alternative.

Final Words

Ina Garten’s Crunchy Iceberg Salad with Creamy Blue Cheese proves that simple ingredients, when done right, can be unforgettable. It’s crisp, creamy, and full of contrast—perfect for a light lunch, a fancy starter, or an easy dinner side.