Name: Wedge Salad with Blue Cheese Dressing
Cook time: 5 min
Total time: 5 min
Yield: 4 servings

Joanna Gaines is the co-founder of Magnolia, a home and lifestyle brand, a bestselling author, and editor-in-chief of Magnolia Journal. Alongside her passion for design and food, nothing inspires Jo more than time at home with family—messing with recipes in the kitchen or planting something in the garden.

Joanna Gaines

"A dish that looks fancy but is secretly simple will always have a place on my table. Wedge salads in general are great at pulling this off—and fortunately, everyone in our family enjoys them. I like to slice the iceberg wedges beforehand, then serve the toppings family-style so everyone can tailor their own. The kids and I like to dress our salad with ranch, but Chip always prefers blue cheese. Since this is one of Chip's favorite salads, that classic take is what I've shared here." – Joanna Gaines, Magnolia Table, Volume 3

Joanna Gaines' Wedge Salad with Blue Cheese Dressing

Wedge Salad with Blue Cheese Dressing

Meet The Creator

TIP: For quick assembly, substitute the homemade pie crust with a store-bought 9-inch pie crust. 
“Since I was a kid, cherry pie has always been my favorite. But no one in my house likes it all that much. I was disappointed until I discovered this recipe. Now I’ve realized that being the only person who likes cherry pie in a house where there’s fresh cherry pie isn’t a bad thing, because I have the whole pie to myself!” — Joanna Gaines, Magnolia Table, Volume 3

Cherry Pie with Streusel

In busy seasons, one thing that I always look forward to is a slow Sunday at home with my family. For us, that can look like spending some time in the garden,

Magnolia Table with Joanna Gaines: Season 3, Episode 1

"When hush puppies are cut too large, they tend to end up with what my kids call "mushy middles." I prefer to cut them on the smaller side, so they'll keep a firm consistency all the way through. Hush puppies are delicious on their own, but I can't imagine serving fried fish without them. On those occasions, I'll have a plate prepped and ready to fry right before dinnertime so I can serve them my favorite way—piping hot." – Joanna Gaines, Magnolia Table, Volume 3

Joanna Gaines' Hush Puppies with Homemade Tartar Sauce

Hush Puppies with Homemade Tartar Sauce

"Lobster rolls will forever remind me of our honeymoon. We flew to New York City for a few days, then rented a car and hit the road toward Maine. It was on this trip that I had my first-ever lobster roll. I can still remember the taste of that lobster paired with a buttered bun. Simple, fresh, and just delicious." – Joanna Gaines, Magnolia Table, Volume 3. (This recipe has been slightly adapted from the Lobster Rolls featured in Magnolia Table, Volume 3.)

Lobster Rolls

"An easy way to gather vegetables for this recipe is to keep a baggie in the freezer and whenever you have leftover vegetables you can just toss them in. That way, as soon as you cook a recipe that leaves you with chicken bones, you have what you need to make the stock—you can just put it all in a large pot on the stove and let it simmer. I always try to make as much of this stock as possible so that I can freeze at least half the batch. There is satisfaction in using every last bit of food you can, and knowing that nothing is going to waste." – Joanna Gaines, Magnolia Table, Volume 3

Homemade Chicken Stock

We serve this burger at Magnolia Table, and I have to confess that it’s one of my favorite things on the menu. My boys love burgers of just about any kind, so I could probably get away with serving something a little plainer to them (and, of course, you can leave any part of this out if you have picky eaters—or let everyone pick their own toppings). I just love how a grilled buttered brioche bun holds a savory burger, sweet drip jam, creamy melted cheese, and peppery fresh arugula, so that every single bite is an amazing combination of flavors and textures.

Gaines Brother Burgers with Drip Jam

A good burger episode was long overdue, so I’m recruiting Chip to help me make one of our signature dishes we serve at our restaurant here in Waco—the Gaines

Magnolia Table with Joanna Gaines: Season 5, Episode 1

While some evenings call for dishes that are quick and easy, on nights when I have a little extra time, this is the type of meal I can’t wait to get into the

Magnolia Table with Joanna Gaines: Season 2, Episode 2

This episode is an ode to all things biscuits—because this is a food that epitomizes so much of what I love about getting creative and having fun in the

Magnolia Table with Joanna Gaines: Episode 6

Our children’s book, We Are the Gardeners, is finally here! The kids and I have been working on this project for a little over a year, and I’m excited to be

The Making of We Are the Gardeners

As with most of life, we’ve pressed pause on the production of my cooking show that is set to launch alongside Magnolia Network… sooo, the kids and I took

In the Kitchen with Joanna Gaines

Here you can read Chip's thoughts from our summer issue of Magnolia Journal on identifying the things in your own life that are worth the

Chip's Column: fear-less

Every time I pull a jar of these pickles off the shelf, I am so happy I took the time to make them. They are a wonderful addition to many kinds of sandwiches. I often put them on the table at a barbecue so that people can snack on them and add a little something salty to their plates. This is a fun and simple project to do on your own or with your family.

Dill Pickle Chips

“There are some meals you know are special because of the time they require or the long list of ingredients they call for. Other times, I find joy in recipes that can be as creative or straightforward as I want. The base of this recipe offers that flexibility. Flatbread is delicious with a simple, traditional hummus or dip, but I also love piling on veggies from the garden, or as this recipe calls for, a little bit of prosciutto and arugula.” — Joanna Gaines, Magnolia Table, Volume 3

Joanna Gaines' Balsamic-Glazed Prosciutto Flatbread

Balsamic-Glazed Prosciutto Flatbread

Roasted mushrooms are one of my favorite dishes to make when hosting friends for dinner because it's so easy to throw them on a sheet pan and let the oven do the work. You can really build on the richness of the mushrooms by pairing it with a simple vinaigrette. As with the Honey Mustard-Glazed Pork Tenderloin, this was inspired by a dish in The Fresh Honey Cookbook by one of my dear late friends, Laurey Masterton. Laurey was wildly passionate about a lot of things, and one of those was bees and honey. It was an honor to be able to recreate some of Laurey's dishes for a dinner on From the Source, incorporating a few of my own touches along the way.

Katie Button's Roasted Mushrooms with Honey Vinaigrette

Roasted Mushrooms with Honey Vinaigrette

One of the great things about living on a farm is that we always have a surplus of fresh eggs in the barn. Gathering these colorful beauties never gets old. Our family eats fresh eggs at almost every breakfast, so I’ve got to change things up for them every now and then. Quiche is simple to make and tastes so good—plus it uses up a lot of eggs—so I have a bunch of great recipes for it. I love its versatility and the fact that it surpasses the sum of its parts. Whether it’s served at an elegant brunch or at the breakfast table, a beautiful quiche makes the moment seem a bit more celebratory. Depending on how much time I have, I either make my own pie crust or use a store-bought one.

Photograph by Carson Downing. Produced by Scott J. Johnson. Styling by Billy Jack Brawner. Food Styling by Charles Worthington.

Mushroom, Spinach & Swiss Cheese Quiche

Chip’s great-aunt Opal didn’t have children of her own, but she cooked a lot for Chip’s dad and uncle when they were kids. She was especially known for her excellent pies and this spectacular banana pudding. When Chip and I were first married, it was a staple of his mom’s, and we usually enjoyed it on Christmas Eve. I’ve loved it ever since. When I make this family favorite, I typically use my homemade whipped cream in place of dessert topping, but either is great. I usually compose the whole thing in a clear glass trifle dish, so the pretty layers are visible. You can serve it in individual cups if you prefer.

Joanna Gaines's Aunt Opal's Banana Pudding

Aunt Opal's Banana Pudding

When we were dating, Chip would often say that there are about five foods that he really, really loves, and one of them is scalloped potatoes. The sliced potatoes make this a pretty dish, and the cream and cheese mixture tastes like heaven. When we serve steak for dinner and I don’t have much time for sides, I’ll make mashed potatoes, but anytime I have a few extra minutes, I like to make this one especially for Chip.

Scalloped Potatoes

"An antipasto salad is meant to be enjoyed, quite literally 'before the meal,' and I love to use this recipe as an introduction for what's to come in the courses that follow. It also works well for lunch, since the mix of meats, cheeses, and greens make it pretty hearty—something that can stand alone." - Joanna Gaines, Magnolia Table, Volume 3

Antipasto Salad

Do you like happiness? If you don’t, then this recipe isn’t for you. But if you do, then let’s make my macaroni and cheese together. This is the dish that put me on the map. It’s the one everyone talks about and the one that every person who comes over for dinner begs me to make. And the beauty is, it’s so simple. You’ll have friends begging you for this recipe.