Blue Goat Cheese Wedge Salad

A traditional wedge salad made with goat milk blue cheese and a dressing made of goat milk yogurt, GF Worcestershire (Lea & Perrins), lemon, garlic olive oil, and hot sauce.

Wedge Salad made with Goat Cheese Blue Cheese & Goat's Milk Yogurt Salad Dressing, Garnished with marinated tomatoes, turkey bacon and chives

So a few week’s ago we discovered the abundance of goat cheeses at Central Market here in Austin. And of course that opened the door to so many re-inventions of old comfort food favorites. Add that to our Wheatsville goat cheese favorites and the possibilities are endless.

We made the most delicious pimento cheese with goat milk mild cheddar. And Southwestern egg rolls (a copy cat of Chili’s appetizer) with the Pepper Jack cheese from Funny Farm. And be sure to check out the gluten-free fried cheese sticks we made with goat milk mozzarella. So good!

Goat cheeses from Central Market and Wheatsville

When we saw the goat milk blue cheese I immediately thought of two things – make something with Buffalo sauce and a wedge salad! It’s been like a decade since I had a wedge salad. Maybe longer. For real!

Gluten-Free, Wedge Salad using goat milk blue cheese

This blue cheese is ridiculously delicious by the way.

So I found a recipe from NYT cooking and adapted it with organic ingredients. And instead of using buttermilk and mayonnaise in the dressing, I used goat milk yogurt.

Which is an amazing substitute for buttermilk or sour cream. We use it to make the best gluten-free chicken fried steak and homemade Ranch dressing.

We did marinate the tomatoes in red wine vinegar with salt and pepper as instructed. I loved them that way. I think I’m going to do that to all my tomatoes from now on before adding them to a salad.

Wedge salad made with goat cheese blue cheese

And of course we’ve converted to using turkey bacon. I don’t hate it. So this salad is pretty simple and really delicious. So exciting to add wedge salad to the dinner rotation. 🙂

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Goat Cheese Wedge Salad | Gluten-Free

Wedge Salad made with goat cheese blue cheese and goat's milk yogurt.

Course Salad
Cuisine American
Keyword blue cheese goat cheese salad dressing, wedge salad
Prep Time 10 minutes
Servings 2
Author Deana Larkin Evans


Blue Cheese Dressing

  • 3 oz goat's milk blue cheese, divided
  • ¼ cup goat's milk yogurt
  • 1 tsp garlic infused olive oil
  • ½ tsp GF hot sauce (like Frank's RedHot)
  • splash lemon juice
  • splash GF Worcestershire sauce
  • Salt

Wedge Salad

  • 8 -10 small cherry tomatoes
  • 2 tbsp red wine vinegar
  • salt & pepper
  • iceburg lettuce
  • 4 slices cooked turkey bacon
  • chives


  1. Cut the cherry tomatoes in half and place in a small bowl. Add the red wine vinegar, salt and pepper. Set aside to marinate.

  2. In a small bowl, whisk together half of the blue cheese (reserving the remaining for crumbles) and the goat's milk yogurt breaking down the cheese. Add the remaining ingredients for the dressing. Adjust seasonings to your tastes.

  3. Assemble the salad. Cut the iceberg wedges and place in a bowl. Drizzle with the dressing. Add the remaining blue cheese crumbles, turkey bacon, tomatoes, and chives.

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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