American · Lunch
Classic Wedge Salad
A crisp iceberg lettuce wedge topped with lean Canadian-style pork bacon, halved cherry tomatoes, and thin red onion. Dressed with a lighter blue cheese dressing built on nonfat Greek yogurt and buttermilk, then finished with chives and cracked black pepper. Served cold as a starter salad.
$4
12 minsPrep
6 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
495Calories
43.1gProtein
28.2gFat
9.8gCarbs
5.9gSugar
2.1gFiber
1368mgSodium
70mgChol
11gSat Fat
565mgPotassium
273mgCalcium
1.2mgIron
0.6mcgVitamin B12
8.1mgVitamin C
Goes well with
Dry Riesling
local
Iced Black Tea, Unsweetened
international
low-carb
gluten-free
protein-rich
low-cholesterol
low-chol
Instructions
1
Prep
Rinse the iceberg, trim the stem, and cut into a clean quarter wedge, keeping the leaves intact so the wedge holds its shape.
2
Heat
Grill the Canadian-style pork bacon in a nonstick skillet over medium-high heat 3 to 4 minutes until the edges crisp and brown, then flip and cook 1 to 2 minutes until rendered.
3
Whisk
In a small bowl whisk the Greek yogurt, buttermilk, lemon juice, and most of the crumbled blue cheese until loose and pourable.
4
Plate
Set the wedge on a chilled plate, scatter the halved tomatoes and sliced red onion, spoon dressing, top with bacon, remaining cheese, chopped chives, and pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g Canadian-style pork bacon
- 11 head (600g) iceberg lettuce
- 5.2 oz150g cherry tomatoes
- 1.8 oz50g red onion
- 1 oz30g blue cheese
- 4 tbsp70g nonfat Greek yogurt
- 2 tbsp30ml buttermilk
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp chives
- a pinch of salt and black pepper
