Wedge Salad Bites are a fantastic easy appetizer! Iceberg lettuce is cut into mini portions and topped with a simple homemade blue cheese dressing, tomatoes, and bacon bits.
Appetizers offer variety but our favorites, like Buffalo Wings and Meatball Sliders, can get a bit heavy. But serving a huge salad that requires dressing options and a fork can be a bit cumbersome. That’s where these Mini Wedge Salad Bites come in!
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Mini Wedge Salad Recipe
Cool, crisp lettuce, juicy tomatoes, salty bacon, and a creamy dressing are light and refreshing, and the perfect break for all of the heavier snacks. Just the iceberg lettuce wedge salad bites onto a skewer, add the toppings, and arrange them on a plate. It’s a salad course made easy, and portable!
Ingredients for Wedge Salad Bites
- Iceberg Lettuce – This is the traditional type of lettuce for this salad. Romaine can also be used, but doesn’t really work for the mini salad bites.
- Plain Greek Yogurt – The creamy base for the dressing. Sour cream can be used in its place.
- Blue Cheese – A tangy, sharp flavored soft cheese.
- Cherry Tomatoes – Or grape tomatoes, or even Roma tomatoes (seeded and diced).
- Bacon – A few slices, cooked until crispy, then chopped into bits. Sub packaged bacon bits for a neater alternative.
- Black Pepper
- Dried Parsley – A fresh herb for the dressing.
How To Make Wedge Salad Bites
Be sure to check the recipe card below for full ingredients & instructions.
- Cut the head of iceberg lettuce into quarters. Rinse under cold water, then pat dry. Let them sit out for a bit to dry if necessary. Slice the quarters into wedges, securing with long toothpicks or skewers.
- In a small bowl, mix the Greek yogurt, blue cheese, black pepper, and parsley until well combined. If you have particularly large chunks of cheese, break them apart with the spoon.
- Arrange the wedges on a platter, then place a small spoonful of the yogurt mixture on each lettuce wedge. Top with tomatoes and bacon.
In its purest form, it’s iceberg lettuce served in a large chunk with blue cheese dressing, bacon bits, and crumbled blue cheese. Sometimes tomatoes, onions, or avocado are added.
Because it’s literally a round head of lettuce cut into wedges and topped with dressing.
You should definitely rinse the wedges because even though the leaves are tight, there could still be bits of dirt. I recommend rinsing after two cuts, before the lettuce is cute into the mini wedges or else it will fall apart.
If your lettuce is a little wilted, it probably won’t work for a wedge. However, you can still salvage it for a regular salad by placing it in an ice bath for at least 30 minutes to an hour. Drain well and your lettuce should be nice and crisp again.
You can add any toppings you like, or use any dressings you like. I highly recommend keeping the toppings simple since this is a finger food.
Topping ideas: Sunflower seeds, pumpkin seeds, chives, fried onions, pickled onions.
You can prep these ahead of time – wash and cut the lettuce (don’t forget the toothpicks), make the dressing, and chop the tomatoes.
This recipe cannot be stored in the freezer; however, it can be stored in the fridge for up to 3 days before the lettuce starts to wilt.
- The cheese is very salty, and so is the bacon. You shouldn’t need to add any salt to the dressing or the lettuce.
- If you would prefer not to use blue cheese, you can use any creamy bottle dressing of your choice. I have found that Ranch or Thousand Island work best. My Blue Cheese Dip is also pretty tasty.
More Easy Appetizer Recipes
Wedge Salad Bites
- 1 head of iceberg lettuce
- ¾ cup plain Greek yogurt
- 1 cup Blue cheese or Gorgonzola
- 1 tsp black pepper
- 1 tsp dried parsley
- 6 cherry tomatoes finely diced
- ½ cup bacon crumbled
- Cut your head of lettuce into quarters and then slice into wedges, using toothpicks to hold them together.
- In a small bowl, mix the Greek yogurt, gorgonzola cheese, black pepper, and parsley until well combined.
- Place a small spoonful of the yogurt mixture on each lettuce wedge and top with tomatoes and bacon.
- Serve immediately and enjoy!
- You can prep these ahead of time – wash and cut the lettuce (don’t forget the toothpicks), make the dressing and chop the tomatoes.
- This recipe cannot be stored in the freezer; however, they can be stored in the fridge for up to 3 days before the lettuce starts to wilt.