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    Home > Salads & Dressings > The Drunken Iceberg Wedge Salad

    The Drunken Iceberg Wedge Salad

    Published: Jul 10, 2013 · Modified: Apr 30, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe

    The classic iceberg wedge salad gets kicked up by using a saison-style beer is used in place of vinegar, which creates a nice contrast to the creaminess of the mayonnaise.

    Wedge salad with tomatoes, bacon, eggs and dressing made with ale.

    Iceberg lettuce rules…for certain things. Crisp and refreshing, I wouldn’t think of putting anything else on my bacon, lettuce and tomato sandwich.

    And cut into a wedge and sprinkled with crumbled bleu cheese, bacon and smothered in a creamy dressing, it may be the most perfect salad creation ever.

    A classic iceberg wedge salad is simply the best.

    I’ve heard people refer to the wedge as lazy. Yes, it’s easy, but served with perfectly sizzled steak off the grill that took only minutes to cook, you can call me lazy any day.

    It’s the perfect easy meal for a lazy summer day.

    I thought it would be fun to try  this tipsy version of the classic iceberg wedge salad I saw in Michele’s new cookbook, Tasting Colorado.

    Tasting Colorado showcases Colorado cuisine from classic Western fare to global favorites. Michele has collected recipes from many of the most well known Colorado restaurants, bed and breakfasts, hotels and lodges.

    And if you’re salad fans like us, don’t miss my post on 9 Secrets To A Remarkable Tossed Salad. A step by step guide on how to make the best tossed salad ever.

    This recipe was submitted by New Belgium Brewery in Fort Collins, makers of the popuar Fat Tire Beer. 

    A saison-style beer is used in place of vinegar and it creates a nice contrast to the creaminess of the mayonnaise. Let’s take a look:

    Wedge salad with a creamy dressing made with ale.
    Wedge salad with tomatoes, bacon, eggs and dressing made with ale.

    Iceberg Wedge Salad with Saison-Ranch Dressing

    A fun version of a classic wedge salad. Beer is used to flavor the creamy dressing.
    5 from 2 votes
    Print Pin Rate
    Course: Salads, Salad Dressings and Vinaigrettes
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 4
    Calories: 501kcal
    Author: Lea Ann Brown

    Ingredients

    • 1 head iceberg lettuce outer leaves removed, rinsed and quartered
    • 1/2 Cup bleu cheese crumbles
    • 4 slices thick-cut bacon fried, drained and crumbled
    • 4 green onions thin sliced
    • 12 grape tomatoes halved
    • Fresh cracked black pepper
    • 2 hard boiled eggs optional, sliced
    • Dressing:
    • 1/2 Cup mayonnaise
    • 1/4 Cup buttermilk
    • 1/2 Cup New Belgium Saison style beer or other farmhouse ale
    • 4 Tablespoons fresh squeezed lemon juice
    • 3/4 teaspoon garlic salt
    • 1 teaspoon honey
    Prevent your screen from going dark

    Instructions

    • For the salad: Place the quartered iceberg lettuce in the center of 4 plates and drizzle with Saison-Ranch dressing Dividing evenly between the plates, sprinkle the bleu cheese crumbles, bacon and green onions over the top of the wedges. Arrange the tomatoes and eggs (if using) around the base of the salad and the edges of the plates. Sprinkle with fresh cracked black pepper.
    • For the dressing:
    • Combine the mayonnaise, buttermilk, beer, lemon juice garlic salt and honey in a small bowl and mix well. Chill until ready to serve.

    Nutrition

    Calories: 501kcal | Carbohydrates: 12g | Protein: 14g | Fat: 44g | Saturated Fat: 12g | Cholesterol: 143mg | Sodium: 1154mg | Potassium: 526mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1536IU | Vitamin C: 19mg | Calcium: 157mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    New Belgium Wedge Salad with Saison-Ranch Dressing…It’s What’s For A Salad

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    Reader Interactions

    Comments

    1. Martha Jo Burns says

      May 31, 2021 at 10:10 am

      5 stars
      A family favorite! Love, love, love the take on the dressing! Yummy!

      Reply
      • Lea Ann Brown says

        June 01, 2021 at 5:52 am

        Hi Martha Jo. Thanks so much for taking the time to write a note about this recipe. And I’m thrilled you like it.

        Reply
    2. Vickie says

      July 15, 2013 at 10:48 am

      I haven’t had a wedge salad in years – I don’t know why. This sounds perfect!

      Reply
      • Lea Ann says

        July 15, 2013 at 12:38 pm

        Not had a wedge in YEARS??? Love em. I make them 3-4 times a year and when I do, ask myself why I don’t have them more often.

        Reply
    3. lisaiscooking says

      July 12, 2013 at 3:59 pm

      Iceberg is so good with a blue cheese dressing! The boozy version with beer in the dressing sounds great too.

      Reply
      • Lea Ann says

        July 13, 2013 at 2:32 pm

        Thanks for stopping by Lisa. The beer did add a unique version for the dressing.

        Reply
    4. Rocky Mountain Woman says

      July 12, 2013 at 9:14 am

      I love wedge salads on busy, hot days. It’s so easy and rewarding! I will try this one this weekend!!!

      Reply
    5. Chris says

      July 11, 2013 at 6:22 pm

      Couldn’t pin it fast enough, Lea Ann, I LOVE wedge salads. This is the most exciting one I have ever seen and I can’t wait to have just this and a perfect steak.

      Reply
      • Lea Ann says

        July 11, 2013 at 6:30 pm

        Thanks so much Chris. Let me know how you like it.

        Reply
    6. Holly says

      July 11, 2013 at 5:00 pm

      I haven’t tried this recipe yet from Tasting Colorado but it caught my eye for sure. Yours looks great and perfect with steaks on the grill.

      Reply
      • Lea Ann says

        July 11, 2013 at 6:29 pm

        Holly, you should give it a try. I’m starting to think that every darn recipe in that cookbook is a winner.

        Reply
    7. Karen says

      July 11, 2013 at 1:13 pm

      Looks so refreshing!

      Reply
      • Lea Ann says

        July 11, 2013 at 6:29 pm

        We need refreshing right now Karen. It’s 101 outside

        Reply
    8. Karen (Back Road Journal) says

      July 11, 2013 at 10:21 am

      Iceberg is the perfect lettuce for a hearty dressing…your wedge looks terrific.

      Reply
      • Lea Ann says

        July 11, 2013 at 6:29 pm

        Thanks so much Karen.

        Reply
    9. Karen Harris says

      July 11, 2013 at 6:56 am

      I love me a wedge salad, and I think the addition of a little beer in the dressing sounds perfect. The only thing I think this salad could use is a healthy sprinkling of candied pecans. There you have my idea of the perfect accompaniment to a nice thick steak. Yum!

      Reply
      • Lea Ann says

        July 11, 2013 at 6:28 pm

        My eyes glazed over thinking about those candied pecans … Great idea Karen.

        Reply
    10. Jenn says

      July 11, 2013 at 6:32 am

      I’m with you… call me lazy, who cares? At least I’ll be eating this delectable little salad!! 🙂

      Reply
      • Lea Ann says

        July 11, 2013 at 6:28 pm

        Yay for lazy Summer meals. 🙂

        Reply
    11. Sam @ My Carolina Kitchen says

      July 11, 2013 at 4:45 am

      Great photo Lea Ann. Your wedge would make a perfect lunch dish for me, sort of an unconstructed BLT with an egg.

      I think the crunch in this salad goes very well with a perfectly cooked thick steak.
      Sam

      Reply
      • Lea Ann says

        July 11, 2013 at 6:27 pm

        Reading your comment made me instantly hungry. 🙂

        Reply
    12. adam @unorthodoxepicure says

      July 10, 2013 at 5:44 pm

      Mmmm… Beer on my salad. (And Bleu Chees too!) Wonderful, Lea Ann!

      Reply
      • Lea Ann says

        July 11, 2013 at 6:27 pm

        Thanks Adam. 🙂

        Reply
    13. Larry says

      July 10, 2013 at 4:02 pm

      I like a wedge of iceberg with dressing but have never taken it to this level – looks delicious you hardy Coloradan you.

      Reply
      • Lea Ann says

        July 11, 2013 at 6:25 pm

        And we eat it after we’ve walked to work in 10 ft. of snow for two miles..uphill

        Reply
    14. dan says

      July 10, 2013 at 2:36 pm

      That’s a great photo! And the salad has a name that suits me : ) Your blog is first-rate, Lea Ann.

      Reply
      • Lea Ann says

        July 10, 2013 at 3:43 pm

        Thanks Dan, that’s a nice compliment.

        Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

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