American · Lunch
Classic Wedge Salad (Low-Calorie)
A crisp iceberg lettuce wedge topped with lean bacon, halved cherry tomatoes, and thin red onion. Dressed in a lightened blue cheese dressing built on Greek yogurt and buttermilk with red wine vinegar, finished with cracked black pepper and fresh chives.
$4
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
375Calories
19.8gProtein
27.8gFat
9.2gCarbs
5.6gSugar
2.3gFiber
1104mgSodium
56mgChol
10.2gSat Fat
430mgPotassium
171mgCalcium
1mgIron
0.7mcgVitamin B12
12.8mgVitamin C
gluten-free
egg-free
low-carb
low-calorie
low-cholesterol
low-calorie
Instructions
1
Prep
Rinse the iceberg quarter and pat fully dry on paper towel, keeping the wedge intact so it holds its shape.
2
Fry
Lay 4 oz bacon in a cold dry skillet and cook over medium heat 10 to 12 minutes, turning once, until deep brown and crisp. Drain and crumble.
3
Whisk
In a small bowl whisk the Greek yogurt, buttermilk, red wine vinegar, and half the blue cheese until pourable and smooth with visible flecks.
4
Plate
Set the wedge cut-side up, spoon dressing over, then scatter bacon, halved cherry tomatoes, sliced red onion, remaining blue cheese, chopped chives, and cracked black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8 oz226g bacon
- 11 head iceberg lettuce, cut into 1 wedge (about 120g)
- 1 oz28g blue cheese, crumbled
- 6 tbsp90g plain Greek yogurt
- 4 tbsp60ml buttermilk
- 1212 cherry tomatoes (180g), halved
- 4 tbsp30g red onion
- 2 tsp2 tsp red wine vinegar
- 2 tbsp2 tbsp chives
- Cracked black pepper, to taste
