Blue Cheese Salad: The Most Addicting Chopped Salad You’ll Make This Summer

Blue cheese salad is more than just a dish—it’s a story, a summer memory, and a kitchen victory all wrapped into one crunchy, creamy, flavor-packed bowl.

Hi there, I’m Ellie Mae Carter, and welcome to my farmhouse kitchen just outside Asheville, North Carolina. Now, I don’t come from fancy kitchens or Michelin stars—I come from laughter-filled Sunday suppers, peach cobbler mishaps, and the kind of cooking where blue cheese isn’t just an ingredient, it’s a personality.

This blue cheese chopped salad is what I call “accidentally legendary.” It was born out of one of those days where I had romaine in the crisper, a bit of bacon begging to be used, and a leftover wedge of blue cheese that needed purpose. One taste later, and my husband said, “Babe, this might just be the best salad I’ve ever had.”

And I’ll be honest with you—he wasn’t wrong.

What makes this salad so special? It’s a harmony of opposites: crunchy ribbons of sweet romaine meet crispy, salty bacon. Red onions add a sharp bite, toasted sesame seeds bring a nutty surprise, and the creamy blue cheese dressing? Lord have mercy—it’s so rich and flavorful it might just make you weep. But the best part? You don’t need to be a pro to make it. All it takes is a handful of simple pantry staples and a real hunger for something downright delicious

Ready to make something irresistibly good? Let’s dive in.

The Irresistible Allure of Blue Cheese Salad

Why This Blue Cheese Salad Recipe Is So Addicting

There’s something about this salad that makes you want seconds before you’ve finished your first bite. Maybe it’s the way the blue cheese melts ever-so-slightly into the warm, toasted sesame seeds. Or how the sweet, tangy dressing clings to every crisp leaf of romaine like it was meant to be there. It’s bold, it’s balanced, and it’s just plain delicious.

It’s also one of those dishes that feels “fancy” but couldn’t be simpler to throw together. I’ve served it at backyard BBQs, Sunday brunches, and even as a side dish at Thanksgiving. And every single time? Folks scrape the bowl clean.

The Secret Behind the Creamy, Sweet-Savory Dressing

Now let’s talk about what really makes this blue cheese salad unforgettable: that dressing. It’s not store-bought (though I’ve tried), and it’s not light (and it shouldn’t be). It’s a decadent mix of avocado oil, white wine vinegar, and sugar—yes, sugar—to soften the bite of blue cheese and vinegar into a sweet-savory symphony.

I learned a long time ago not to mess with perfection, and this dressing is just that. Whip it up in a blender with a couple ounces of crumbled blue cheese and let it sit overnight if you can. Trust me, the flavor deepens and becomes even more incredible.

And if you’re worried about the sugar? Don’t be. The amount you actually consume is small, and the balance it brings to the dressing is key. Still, you’re welcome to adjust or experiment with sugar substitutes—just don’t blame me if it doesn’t taste quite like heaven on a lettuce leaf.

Ingredients That Make the Magic

A Closer Look at Blue Cheese Crumbles and Dressing

If there’s one ingredient that puts the “wow” in this blue cheese salad, it’s the cheese itself—rich, creamy, and unapologetically bold. I like using a nice quality wedge of blue cheese and crumbling it fresh. Why? Because the flavor is deeper, a little funkier in the best way, and it melts into the dressing like butter in a hot skillet.

To whip up the dressing, I toss a bit of blue cheese into the blender with white wine vinegar, a splash of mild avocado oil, some sugar to smooth things out, and just a pinch of salt to tie it all together. Once blended, it becomes smooth, velvety, and just thick enough to coat every crisp piece of romaine. You could spoon it on just about anything, but it truly shines in this salad.

And don’t let anyone tell you this kind of dressing can’t be homemade. It comes together in five minutes flat and stores beautifully in the fridge for up to two weeks. Though let’s be real—it won’t last that long once you taste it.

Crunchy, Salty, Sweet: The Power Combo of Bacon, Onions, and Seeds

When you layer a chopped salad right, it becomes more than the sum of its parts—and this one proves it. First up: bacon. We’re talking real, smoky bacon cooked until it’s perfectly crisp, then diced into bite-size bits. It adds salt, crunch, and just enough indulgence to keep things interesting.

Next, finely chopped red onion. I know not everyone loves the sharp bite, but here it balances the richness of the dressing and the cheese beautifully. Dice it small and soak it in cold water for a few minutes if you want to tame that raw edge.

Now let’s talk toasted sesame seeds. This right here? The sleeper star of the whole salad. Toasted low and slow in just a smidge of bacon grease, they add a warm nuttiness and subtle crunch that makes every bite sing. Once they start popping in the pan, they’re ready—and your kitchen will smell amazing.

So when you combine these bold ingredients—blue cheese crumbles, creamy dressing, crispy bacon, red onion, and those golden sesame seeds—you don’t just get a salad. You get a southern-style celebration in a bowl.

Prepping the Perfect Salad Base

How to Wash, Dry, and Chop Romaine for Maximum Crunch

If you want a blue cheese salad that truly pops, it all starts with the greens. I always reach for fresh, sturdy romaine—none of that pre-cut stuff that wilts before you’ve poured your dressing. Give the heads a good rinse under cool water, paying close attention to those bottom leaves where grit likes to hide. Shake off the extra moisture or use a spinner if you’ve got one.

Here’s my not-so-secret trick: after rinsing, I lay the leaves out flat on a clean kitchen towel, roll them up gently, and tuck the bundle in the fridge for about an hour. That little chill time gives the romaine an extra snap of crispness that takes this blue cheese chopped salad to a whole new level.

When it comes time to chop, go thin. I slice the romaine into narrow ribbons—not too long, not too chunky—just enough to catch the creamy dressing and mingle with those bacon bits in every single bite. This isn’t your average rough-chopped bowl of greens; this salad deserves a little finesse.

Getting Ahead: Time-Saving Prep Tips That Work

I get it—some days, we’re lucky just to get dinner on the table before bedtime rolls around. That’s why I love how easy it is to prep this blue cheese salad in advance without sacrificing flavor or texture.

Let’s break it down, Ellie Mae-style:

• Romaine: After washing and drying, store your crisped-up lettuce in a lidded bowl or zip-top bag with a folded napkin tucked inside to soak up any lingering moisture. It’ll keep nice and crunchy until showtime.
• Bacon: Fry it ahead of time and crumble it once it’s cooled. I keep mine in a sealed container in the fridge and rewarm it in a skillet for a minute to bring back that irresistible sizzle.
• Toasted Sesame Seeds: These can be made days in advance. Just toast ‘em low and slow, then let them cool and keep them in a small jar or container. They add the nutty crunch that makes this salad unforgettable.
• Dressing: Here’s the magic—you can blend the blue cheese dressing the night before, or even two nights before. In fact, letting it sit only makes the flavors more balanced and velvety. Just give the jar a shake before serving, and you’re good to go.

Prepping like this doesn’t just save time—it makes the whole process feel easy and stress-free. And trust me, when your friends and family take that first bite of your blue cheese salad, they’ll think you spent hours in the kitchen.

Blue Cheese Dressing – A Decadent Homemade Staple
The Ideal Oil to Use for Creaminess Without Overpowering Flavor
When you’re making a blue cheese salad, one of the most important elements is getting that dressing just right. Now, I’ve tested every oil under the sun, and let me tell y’all—some of them just don’t play nice with blue cheese. Olive oil, for instance, is way too bold for this kind of job. It overwhelms the cheese instead of complementing it.

That’s why I stick with a mild, neutral oil—avocado oil is my go-to. It’s light, creamy, and lets the rich blue cheese flavor shine. If you don’t have that on hand, a basic vegetable oil will do the trick, just make sure it doesn’t carry too much of its own taste. What we want is a smooth base that blends beautifully into a creamy, luscious dressing without stealing the spotlight.

This creamy blue cheese dressing is what transforms an everyday bowl of lettuce into a restaurant-worthy blue cheese salad—it’s that good.

A Touch of Sweetness to Soften the Sharpness
Let’s talk about the surprise hero in this homemade dressing: sugar. I know what you’re thinking—why add sugar to a savory salad? But trust me, when you’re working with strong, tangy flavors like vinegar and blue cheese, a little sweetness brings balance. It softens the edges and rounds everything out in the most delightful way.

I use about 2/3 cup of white sugar for the full batch, which might sound like a lot, but remember—you only need a light drizzle per serving. And if you’re watching your sugar intake, you can always scale back or try a natural substitute like honey or stevia. Just keep in mind, the classic version is rich, creamy, and sweet in all the right places.

The key to this blue cheese salad dressing is blending. Toss your oil, sugar, salt, vinegar, and crumbled cheese into a blender and give it a whirl until it’s smooth and pourable. Let it rest in the fridge for a few hours—or better yet, overnight. That time allows the flavors to deepen, making every bite of your salad pop with bold, balanced taste.

Looking for another dish that balances richness with a fresh bite? Don’t miss our Creamy Cucumber Salad—a perfect pairing with this blue cheese masterpiece.

This dressing isn’t just for romaine. It’s perfect on a wedge salad, drizzled over grilled chicken, or even used as a dip for raw veggies. But when you pair it with crisp lettuce, crunchy bacon, and toasted seeds in a good blue cheese salad, it’s pure magic on a plate.

Step-by-Step Instructions for the Best Blue Cheese Salad

Toasting Sesame Seeds Without Burning
If there’s one thing I always warn folks about with this blue cheese salad, it’s the sesame seeds. They may be tiny, but they’re mighty when it comes to flavor—and quick to go from golden to burnt if you look away too long.

I use just a little leftover bacon drippings in the pan for toasting. Keep your skillet on low heat and stir those seeds constantly. You’ll notice them take on a deeper color and a rich, nutty aroma—that’s when they’re just right. After they’re golden and fragrant, I spread the seeds out on a sheet of parchment to cool down nice and crisp before mixing them in. You want them crisp and ready to sprinkle into your chopped salad when it’s go time.

Not only do they add crunch, but they also give this salad a toasty depth that balances the creaminess of the blue cheese dressing.

Blending the Dressing and Assembling the Salad
Making the dressing couldn’t be easier—or more rewarding. Grab your blender or food processor and add the avocado oil, white wine vinegar, salt, your sweetener of choice, and a couple ounces of crumbled blue cheese. Blend it until smooth, then taste it. If you’re anything like me, you’ll be licking the spoon.

Once that’s done, it’s time to pull it all together. In a large serving bowl, layer your chilled romaine ribbons, crispy bacon, diced red onions, and those beautiful golden sesame seeds. You can toss everything dry first, then either serve the dressing on the side or gently mix it in just before eating. Don’t forget to top it off with more blue cheese crumbles—they’re the finishing touch on this Southern-style blue cheese salad masterpiece.

For dinner parties, I like to leave the dressing and cheese crumbles separate so guests can fix their bowl just how they like it. For family dinners? I toss the whole thing and serve it with a hunk of crusty bread on the side.

This dish has become my go-to when I need a homemade salad recipe that’s quick, foolproof, and impressive enough to serve company. One bite and you’ll see why this blue cheese salad always disappears first at the table.

Creative Variations for Every Palate

Make It Healthier: Ingredient Swaps and Sugar Alternatives

One of the reasons I love this blue cheese salad so much is that it’s endlessly flexible. Want to lighten things up? No problem. I’ve made this salad more waistline-friendly more times than I can count—without losing that signature creamy, tangy goodness.

Here’s how you can make some healthy swaps:

• Lettuce: Mix in baby spinach or arugula for extra nutrients and flavor variety.
• Bacon: Try using turkey bacon or even roasted chickpeas for a crunch with less fat.
• Dressing: Use less sugar if you’d like, or trade it for a spoon or two of honey to keep things just as sweet, but a touch more natural
• Cheese: Cutting back on dairy? Try using a lighter sprinkle or swap in a plant-based cheese.
  Looking for inspiration? Try this dairy-free ricotta cheese recipe for a creamy, satisfying alternative that’s easy to make at home.

Even with these adjustments, this chopped salad holds onto its character. It’s still crisp, savory, and rich in flavor—and you’re still going to crave it every week. The great thing about a blue cheese salad is that it can work for any lifestyle with just a little tweaking.

Turn It Into a Meal: Additions Like Chicken or Steak

Sometimes, a salad needs to be more than just a sidekick. If you’re serving hungry folks—or just want to make this your main dish—you’re in luck. This blue cheese salad pairs beautifully with added proteins and grains.

Here are a few of my favorite ways to beef it up (sometimes literally):

• Grilled Chicken: Sliced warm on top with a drizzle of dressing—it’s like café-style goodness right in your own kitchen.
• Sliced Steak: Especially flank or skirt steak, seared and thinly cut. That tender steak paired with the rich, tangy dressing? It’s the kind of bite that makes you close your eyes and smile.
• Hard-Boiled Eggs: Adds creaminess and protein while keeping it vegetarian-friendly.
• Farro or Quinoa: A scoop of cooked grain turns this salad into a hearty lunch that’ll actually fill you up until dinner.

Adding just one of these makes the blue cheese salad feel heartier while still keeping its refreshing, summery vibe. And honestly? This salad’s got enough personality to hold its own as a main course, especially when it’s tossed fresh and served cold.

Blue Cheese Salad for Different Occasions

Summer BBQs, Potlucks, and Family Dinners

There’s something about a blue cheese salad that just feels right when the sun’s shining and the grill’s going. Maybe it’s the crisp romaine. Maybe it’s the tangy dressing that cools you down with every bite. Or maybe it’s the bacon—because, well, bacon.

I’ve brought this salad to more potlucks than I can count, and let me tell you—it always disappears faster than the fried chicken. Folks love that it’s bold without being fussy, fancy without feeling uptight. It holds up great outside, too, especially if you keep the dressing chilled until the moment you serve it. I usually toss it all together right before we eat, then top it with a few extra blue cheese crumbles to make it look extra special.

And if you’re planning a family dinner and want something that pairs just as well with steak as it does with grilled corn? This blue cheese salad checks every box. It’s light enough to not weigh anyone down, but flavorful enough to stand beside the mains without getting overlooked.

How to Present the Salad for a Dinner Party

Now, when it comes to dinner parties, I believe a dish should taste good and look good. Presentation matters—especially when you’re serving a salad that’s this much of a show-stealer.

I like to build my blue cheese salad on a wide, shallow platter instead of a deep bowl. That way, all the good stuff stays visible and nothing gets lost in the mix. Start with a bed of romaine ribbons, then layer on the bacon, red onions, sesame seeds, and a scatter of crumbles. Serve the dressing in a pretty little jar or pitcher on the side so folks can pour as much or as little as they like.

If you want to add a little extra charm, tuck a few edible flowers or thin slices of pear along the edge. It adds color, and that sweet-salty bite plays beautifully with the creamy blue cheese flavor.

This salad isn’t just a side—it’s a conversation piece. And when folks go back for seconds (which they will), you’ll know you picked the perfect dish for the occasion.

Nutritional Insights – Is Blue Cheese Salad Healthy?

The Health Benefits of Blue Cheese and Its Probiotics

Folks ask me more often than you’d think—‘Ellie Mae, can blue cheese really be part of a healthy plate? And I get it. With its bold flavor and creamy texture, folks assume this blue cheese salad is more of a treat than a healthy option. But here’s the thing: blue cheese actually brings more to the table than just taste.

Real blue cheese is rich in calcium, loaded with protein, and—believe it or not—full of beneficial bacteria that can support digestion. Yep, those signature blue veins are a form of mold, but the kind that’s safe to eat and can give your gut some extra love. It’s like having your comfort food and eating it too.

Of course, moderation is the name of the game. You don’t need a mountain of crumbles for this blue cheese salad to shine—a few ounces go a long way in flavor and satisfaction.

Balancing Flavors While Watching Calories

When you build a nutritious salad, it’s all about balance. Sure, the dressing is rich, and there’s bacon in the mix—but we’re also loading up on fresh romaine, onions, and seeds. You can always adjust portions to suit your goals.

Here are a few simple ways to lighten things up without losing the magic:

• Use a light hand with the dressing, or serve it on the side.
• Try low-sodium or reduced-fat blue cheese if needed.
• Sub in turkey bacon or skip it altogether and add walnuts for crunch.

Remember, this blue cheese salad doesn’t pretend to be a green juice cleanse—it’s hearty, satisfying, and packed with real, whole ingredients that nourish and comfort. And let’s be honest: a salad that actually fills you up and makes you want seconds? That’s a win in my book.

Blue Cheese Pairings and Serving Tips

What to Serve With Blue Cheese Salad

One of my favorite things about this blue cheese salad is how well it plays with others. It’s bold, sure—but not so bossy that it steals the show. That means you’ve got plenty of room to get creative with what you serve it alongside.

If I’m putting together a summer meal, I’ll often plate it next to something grilled—like a juicy chicken breast, a hunk of garlic butter steak, or even a slab of barbecue ribs. The tangy dressing cuts through the richness of the meat, and the crisp greens bring just the right balance.

Got vegetarians at the table? No problem. Pair this salad with a loaded baked sweet potato, grilled portobello mushrooms, or even a roasted veggie platter. The salty blue cheese and the savory sesame seeds bring enough flavor to anchor the plate, meat or no meat.

And don’t forget the bread—whether it’s a crusty baguette, warm flatbread, or homemade biscuits, something to mop up that leftover dressing is always a good idea.

Pairing With Drinks, Bread, and Other Sides

Now if we’re really talking about elevating the meal, you know I’m going to mention a little something to sip on. For this blue cheese salad, I love to pour a chilled glass of dry white wine—something crisp like Sauvignon Blanc or Pinot Grigio. If wine’s not your style, an ice-cold lemonade or a citrusy gin cocktail brings out the dressing’s brightness.

For bread? I always lean rustic. Something with chew and character to hold up to the creamy dressing. And if you’re feeling fancy, top a few slices with leftover salad and serve as little toasts or open-faced bites.

This salad also makes a fine starter at a dinner party or potluck—it sets the tone for a flavor-packed meal and gets folks talking.

Truth is, once you’ve got this blue cheese salad on the table, everything else just falls into place.

Conclusion: A Blue Cheese Salad Worth Making Again and Again

Whether you’re hosting Sunday supper, firing up the grill, or just trying to spice up your weekday dinners, this blue cheese salad delivers every single time. It’s simple enough to whip up in minutes, special enough to serve to company, and satisfying enough to keep folks asking for seconds.

Made with love, pantry staples, and a little Southern flair, this chopped salad is more than a recipe—it’s a keeper. So go on and give it a try. Mix it up, make it your own, and don’t be surprised if it ends up in your regular meal rotation.

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Blue Cheese Chopped Salad

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• Author: Elena
• Total Time: 20 minutes

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Ingredients

Scale 1x2x3x

Ingredients:

• 3 heads romaine, finely chopped
• 1 medium red onion, diced
• 2 oz toasted sesame seeds
• ½ lb bacon, cooked crisp and chopped
• 4 oz crumbled blue cheese

For Dressing:

• 1.5 cups avocado oil
• ⅔ cup white sugar
• 1 cup white wine vinegar
• 1 tbsp salt
• 2 oz blue cheese

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Instructions

1. Wash, dry, and chill romaine. Chop into ribbons.
2. Toast sesame seeds in light bacon drippings, cool completely.
3. Cook and crumble bacon.
4. Blend dressing ingredients until smooth. Chill for best flavor.
5. Combine romaine, onion, bacon, sesame in a large bowl.
6. Toss with dressing before serving. Top with extra blue cheese.

Notes

Best served cold. Dressing keeps for up to 2 weeks in the fridge

• Prep Time: 20 minutes
• Cuisine: Southern / American

Nutrition

• Serving Size: 6