Ruth’s Chris Steak House Copycat Blue Cheese Dressing Recipe for Lettuce Wedge Salad (Bleu Cheese)

Blue Cheese Wedge Salad Recipe

For those of you who have had the pleasure to go to a Ruth’s Chris Steak House — then you’ll know how good their Iceberg Lettuce Wedge Salad is!  For those of you who haven’t had the experience – the next time you want to splurge — go treat yourself.  The concept is simple: Iceberg Lettuce cut into a wedge with Blue Cheese (Bleu Cheese, or however you decide to spell it – although there is a difference), bacon and blue cheese – although you could (i suppose) get a different dressing.  Why would you want to?  I haven’t a clue.

Ruth’s Chris Steak House Menu describes it as:

A crisp wedge of iceberg lettuce on field greens, topped with bacon, bleu cheese and your choice of dressing.

Store bought blue cheese dressings are typically lacking in that high-end restaurant flair, so here’s a version I’ve adapted from other recipes posted.  I used a combination of actual recipes and reviews / comments : Bill’s Blue Cheese Recipe  from, Food Network Kitchen’s Blue Cheese Recipe, and classic common sense to develop this.  I also used lower fat alternatives so that you can eat in confidence without guilt!

My Ruth’s Chris Steak House Copycat Blue Cheese Dressing Recipe for Lettuce Wedge Salad (Bleu Cheese)



1/4 c. Low Fat Sour Cream (or non-fat / fat-free)

1/4 c.  Hellman’s Mayonnaise (Canola Cholesterol Free Oil, Olive Oil, or other Light or Reduced Fat mayonnaise – Hellman’s preferred)

pinch of Coleman’s Dried Mustard

pinch of McCormick’s Granulated Garlic

pinch of fresh ground sea salt (or Kosher Salt)

fresh ground black peppercorn

1 TBSP fresh squeezed lemon juice (may use less depending on taste)

2.5-3 oz. blue cheese crumbles (from your grocery deli case)

Mix together well.  Pour over (or put on the side) a wedge of iceberg lettuce with bacon crumbles.


And that’s it.  I’ve been to many Ruth’s Chris Steak Houses in my life and this tastes just like it — without the $12 pricetag.

Enjoy it – and maybe buy yourself a filet mignon while you’re at it.  You won’t be sorry for making this recipe!

Bon Appetit!!!