Wedge Salad
Wedge salad is made with crisp iceberg lettuce, juicy tomatoes, toasted pecans, bacon bits, and tangy blue cheese dressing. It's perfect with a steak dinner, or as a light lunch!
Servings: 4
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.
Notes
- Storing the salad: Once assembled, wedge salads are best eaten immediately! If you want to pack it for lunch or save it for later, it's best to store the lettuce, dressing, and toppings all separately.
- Storing the dressing: If you have extra blue cheese dressing it will keep for about 5 days in the refrigerator.
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