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wedge salad made with goat blue cheese

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.