Steakhouse Wedge Salad
Enjoy the deliciousness of a steakhouse wedge salad at home. This recipe features bacon, blue cheese, and homemade ranch dressing.
Ingredients
- 1 head Iceberg Lettuce
- ½ cup Cherry Tomatoes quartered
- ¼ cup Red onion diced
- ¼ cup Cooked bacon chopped
- ¼ cup Blue Cheese Crumbles
Dressing
- ¼ cup Greek Yogurt
- 1 Tablespoon Nutpods Half and Half or other unflavored milk
- 1 Tablespoon Primal Palate Ranch Seasoning
Instructions
- Remove the stem of the head of iceberg lettuce. Slice the head of lettuce into quarters (or equal wedges) and wash it thoroughly. Place the lettuce wedges on a large plate that is covered with paper towels or on a wire rack to dry.
- Once the lettuce is dry, remove the paper towels from the plate. Sprinkle the chopped tomatoes, onions, bacon crumbles, and blue cheese crumbles on top of the lettuce wedges.
- Combine all of the dressing ingredients (Greek yogurt, half and half, and ranch seasoning) into a small bowl and mix until smooth.
- Drizzle the ranch dressing over the top of the salad, adding as much or as little as you like, and then enjoy!
Notes
- Washing the lettuce: Be sure to wash it thoroughly with cold water, but also give it enough time to dry. I like leaving them face down on a paper towel-lined plate or a wire rack to absorb the water.
- Dressing: Don't dress the salad until you are ready to eat, iceberg lettuce does wilt quickly with dressing.
Nutrition
Calories: 110kcalCarbohydrates: 9gProtein: 7gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 15mgSodium: 519mgPotassium: 320mgFiber: 2gSugar: 4gVitamin A: 839IUVitamin C: 9mgCalcium: 88mgIron: 1mg
Tried this recipe?Mention @realfoodwithaltitude or tag #realfoodwithaltitude!
