Wedge Salad with Blue Cheese Dressing
In this wedge salad with blue cheese dressing recipe, we use cheddar cheese, red onions, chopped scallions, crispy bacon crumbles, and vibrant red tomatoes as toppings. Together, they play up contrasts and balance in flavor and texture. Of course, additional toppings can also be added to your liking.
Servings: 4 servings
- 14 oz iceberg lettuce 1 head
- 1 oz blue cheese
- 2 tbsp plain Greek yogurt
- 2 tbsp Japanese mayonnaise
- 2 tbsp whole milk
- 1/2 tsp garlic powder
- 1/8 tsp salt
- 0.5 oz Cheddar cheese shredded
- 0.25 oz red onion chopped
- 0.25 oz scallions chopped
- 0.5 oz bacon cooked, crumbled
- 2 oz tomatoes diced
- 1/4 tsp ground black pepper
Remove the outer leaves and the base of the stem from a head of the iceberg lettuce. Chop it into four equal wedges and place them on a large clean plate.
Make the dressing: combine blue cheese, Greek yogurt, mayonnaise, whole milk, garlic powder, and salt in the food processor. Process until smooth and well-combined.
Pour the dressing evenly over the lettuce wedges.
Sprinkle cheddar cheese, red onions, chopped scallions, bacon crumbs, diced tomatoes, and ground black pepper on top of the wedges.
Use a fork and knife to cut the wedges into small bites and enjoy.
Serving: 1serving | Calories: 137kcal | Carbohydrates: 5g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 304mg | Potassium: 248mg | Fiber: 2g | Sugar: 3g | Vitamin A: 698IU | Vitamin C: 5mg | Calcium: 102mg | Iron: 1mg