Loaded Iceberg Wedge Salad + Skinny Blue Cheese Dressing Recipe
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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