Wedge Salad
This classic Wedge Salad features crisp, refreshing iceberg lettuce drizzled with tangy blue cheese dressing and topped crunchy bacon, juicy tomatoes, toasty pecans and a sweet and tangy balsamic glaze. Just like you'd find in a steakhouse!
Servings: 4 salads
Calories: 369kcal
Equipment
- Small mixing bowl or mason jar for dressing
Ingredients
Dressing:
- 1/4 cup nonfat plain Greek Yogurt
- 1/4 cup mayonnaise
- 1/4 cup buttermilk
- juice of 1/2 lemon
- 2 tablespoons fresh parsley chopped (or 1 tablespoon dried)
- 4 ounces of blue cheese
Salad:
- 1 head iceberg lettuce
- 4 strips bacon cooked crispy and chopped
- 1/4 cup chopped cherry tomatoes
- 1/4 cup fresh chives finely chopped
- 1/4 cup toasted pecans
- Blue cheese dressing recipe included
- Balsamic glaze
- Additional crumbled blue cheese for garnish optional
Instructions
- In a small mixing bowl, combine the yogurt, mayonnaise, buttermilk, lemon juice, parsley and blue cheese. Whisk or stir well to combine, set aside.
- Cut the iceberg lettuce in half, cut off the stem, then place the halves cut side down and cut each half in half again to make 4 wedges.
- Place each wedge on a plate. Drizzle with blue cheese dressing.
- Add the bacon, tomatoes, chives, pecans, and additional blue cheese (if desired).
- Drizzle the balsamic glaze over the top. Serve immediately.
Nutrition
Calories: 369kcal | Carbohydrates: 8g | Protein: 13g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 597mg | Potassium: 411mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1262IU | Vitamin C: 10mg | Calcium: 218mg | Iron: 1mg