Description
This beautiful iceberg wedge salad is fresh, colorful, and a carnival of flavor on a plate! Switch it up and add some of your favorite toppings!
Ingredients
Scale
Blue Cheese Dressing
- 1 cup non-fat Greek yogurt (low fat or regular work well too)
- 1/3 cup mayonnaise
- 1/4 cup reduced-fat buttermilk
- 1/4 cup crumbled blue cheese
- 3/4 teaspoon garlic powder
- 1/4 teaspoon lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
Salad
- 1 head iceberg lettuce, quartered
- 1/2 cup diced tomatoes
- 1/4 cup finely diced red onion
- 4 ounces cooked bacon, crumbled (about 4 strips)
- 1/4 cup chives, chopped
- crumbled blue cheese, for garnish
Instructions
- In a medium bowl, stir together the blue cheese dressing ingredients. Use the back of the fork to breakdown any large chunks of blue cheese. Adjust the seasonings with salt and pepper. Refrigerate until ready to use.
- Remove wilted leaves from the outside of the lettuce head. Trim the base. Cut the lettuce head cut in half then cut each half in half. You should have four fairly uniform quarters.
- To serve, drizzle each quarter with the desired amount of blue cheese dressing. Top with diced tomatoes, red onions, bacon crumbles, chives, and freshly cracked black pepper.
Notes
- Swap iceberg lettuce for Little Gem or Ruby Gem baby romaine lettuce.
- Blue cheese dressing will last in the refrigerator for up to a week.
Keywords: classic wedge salad, wedge salad, blue cheese dressing, blue cheese, salad, iceberg wedge salad