Jump to recipeOf course, I wanted to recreate this treat at home, so here’s my spin on the classic.
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Loaded Iceberg Wedge Salad + Skinny Blue Cheese Dressing
When Jason takes me out to eat, we love this place Downtown SLC called Bambara. I always order the wedge salad.
It’s an explosion of flavors in your mouth tamed by the crisp lettuce = perfection.
I always get the dressing on the side, since it’s probably a days worth of calories (but oh so tasty).
Of course, I wanted to recreate this treat at home, so here’s my spin on the classic.
This dressing is much lighter than one found in a steakhouse, but it still has plenty of flavor!
Grab the highest quality ingredients you can find, & serve alongside a BBQ steak or chicken this weekend (at home)!
Makes 4 servings
Ingredients:
- 1 large head iceberg lettuce
- 4 hard boiled eggs, peeled and diced
- 4 strips of nitrate free bacon, cooked and crumbled
- 3 green onions, thinly sliced
- 1/2 cup cherry tomatoes, cut into quarters
Blue Cheese Dressing:
- 1/2 cup plain Greek yogurt
- 1 tsp apple cider vinegar
- 2 Tbsp finely minced shallots
- 1/8 tsp ground black pepper
- 1/2 tsp sea salt
- 3 oz. blue cheese crumbles + more to garnish
Instructions:
For the Dressing:
In a small bowl whisk together all dressing ingredients, then cover and refrigerate while you prepare the rest of the salad.
Take the iceberg lettuce and cut out the core. Rinse the inside with cold water, and turn it back upside down on a paper towel to drain.
Once drained, cut it into quarters.
Arrange the salad wedges on a large serving plate, then drizzle generously with blue cheese dressing.
Top with eggs, bacon, tomatoes, green onion and blue cheese crumbles.
Enjoy!
â¤Rachel
Ingredients
- 1 large head iceberg lettuce
- 4 hard boiled eggs, peeled and diced
- 4 strips of nitrate free bacon, cooked and crumbled
- 3 green onions, thinly sliced
- 1/2 cup cherry tomatoes, cut into quarters
Blue cheese dressing:
- 1/2 cup plain Greek yogurt
- 1 tsp apple cider vinegar
- 2 Tbsp finely minced shallots
- 1/8 tsp ground black pepper
- 1/2 tsp sea salt
- 3 oz. blue cheese crumbles + more to garnish
Instructions
- In a small bowl whisk together all dressing ingredients, then cover and refrigerate while you prepare the rest of the salad.
- Take the iceberg lettuce and cut out the core. Rinse the inside with cold water, and turn it back upside down on a paper towel to drain.
- Once drained, cut it into quarters.
- Arrange the salad wedges on a large serving plate, then drizzle generously with blue cheese dressing.
- Top with eggs, bacon, tomatoes, green onion and blue cheese crumbles.
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