Keto Meal Recipes

Keto Wedge Salad

You don’t have to go to a fancy steakhouse to enjoy this signature salad! This keto wedge salad is so simple and filling, that it will surely be added to your weekly meal rotation. Topped with fresh tomatoes, crunchy bacon, creamy blue cheese, and protein-packed eggs, the flavors and textures make this quick salad a winning keto dinner.

Recipe by Kristie Sullivan, PhD | Photo by Naomi Sherman

4 g net carbs | 1 g fiber | 54 g fat | 22 g protein | 591 kcal


Prep/Cooking Time: 7 + 8 min | Easy | 4 Servings


Blue cheese dressing

• 80 ml mayonnaise

• 60 ml sour cream

• 2 tbsp heavy whipping cream

• 1 tbsp lemon juice

• ¼ tsp garlic powder

• ¼ tsp salt

• 55 g blue cheese, crumbled


• ½ head iceberg lettuce

• 230 g bacon, chopped

• 1 (110 g) tomato, chopped

• 55 g blue cheese, crumbled

• 4 boiled large eggs, chopped


1. Whisk together the ingredients for the dressing, except for the cheese. Once it is well blended, add in blue cheese crumbles and mix well. Thin with a little bit of water if you prefer. Chill until serving.

2. Fry the bacon until crisp in a large frying pan on medium-high heat.

3. Rinse the entire head of iceberg lettuce in cold water and let drain. Pat the outside dry with a clean towel.

4. Use a knife to cut the head of lettuce in half. To make four servings, cut one half of the head into four pieces to create 4 wedges. Leave the other half head of lettuce intact so that it remains fresh. If you are making a larger or smaller number of servings, cut the wedges accordingly.

5. Place each wedge on a plate. Top with equal parts bacon, chopped tomato, blue cheese crumbles, and egg. Pour the dressing over the top, making sure to drizzle the dressing over the entire wedge. Serve immediately.

Tips for making a classic wedge salad!

You may need to adjust the number of servings depending on the size of the head of lettuce you’ve selected. A smaller head of lettuce may yield fewer servings while a standard head of lettuce should easily yield 8 total.

If you’re making fewer than four servings at once, we suggest cutting only the number of wedges you need, leaving the remaining portion of lettuce intact so that it will stay fresh longer.

Uncut lettuce, dressing, and toppings can be refrigerated separately and then combined for a quick meal or a packed lunch.

This recipe is also versatile. Add a steak, roasted chicken, or canned tuna for more protein, and if you aren’t a fan of blue cheese, use Ranch dressing with your favorite shredded cheddar.

Make this iceberg wedge salad even faster!

Use precooked bacon, purchase blue cheese already crumbled, buy eggs that are already hard boiled, or use prepared blue cheese dressing. (Make sure to check the nutrition information on the prepared dressing.)