Description
This healthy wedge salad puts a fresh spin on the classic with smaller wedges of crisp iceberg lettuce, crumbled bacon, cherry tomatoes, hard-boiled eggs, and a creamy Greek yogurt blue cheese dressing. Perfect for dinner parties, steak nights, or holiday gatherings!
Ingredients
Ingredients:
For the Salad:
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1 head crisp iceberg lettuce, cut into small wedges
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8 slices bacon, cooked and crumbled
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½ cup blue cheese crumbles (or gorgonzola)
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2 teaspoons minced red onion
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2 hard-boiled eggs, chopped or sliced
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1 cup cherry tomatoes, halved
For the Greek Yogurt Blue Cheese Dressing:
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½–1 cup crumbled blue cheese (about 4–8 ounces blue cheese)
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¾ cup non-fat plain Greek yogurt
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¼ cup buttermilk (or 2 tablespoons milk + 2 tablespoons yogurt whey)
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1 tablespoon white vinegar
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1–2 teaspoons garlic powder
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¼ teaspoon salt
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¼ teaspoon ground black pepper
Instructions
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Cook bacon until crispy using oven or skillet method. Crumble and set aside.
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Hard boil the eggs, peel, and chop or slice.
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Slice iceberg lettuce into small wedges and arrange on a large platter or wooden board.
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Top with crumbled bacon, blue cheese, red onion, cherry tomatoes, and eggs.
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In a mason jar or bowl, combine blue cheese, Greek yogurt, buttermilk (or milk/whey mix), vinegar, garlic powder, salt, and black pepper. Shake or whisk until smooth.
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Drizzle dressing over salad or serve on the side.
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Optional: serve alongside steak tips, marinated chicken, or grilled London broil.
- Prep Time: 20
- Cook Time: 15