Wednesday, May 20, 2015

Healthy Wedge Salad with Blue Cheese Dressing

Little A calls this a Wedgie Salad, ha ha! 

I can't remember the last time I ever bought iceberg lettuce, but its so refreshing I had a craving.  Its not something I typically go out of my way to eat because its not as nutritious as a lot of other veggies.  But since I probably eat more cruciferous and leafy green vegetables than most humans on this planet (or so I am told), I think I can afford to eat it once and a while.  While iceberg lettuce might be light, this is a very satisfying, hearty salad that you can have as a main course.  While it tastes rich and decadent, its actually light on calories and oil-free.  Its also got lots of protein power and a little nutrition boost from the grape tomatoes.  The dressing is incredibly flavourful and zingy, I think I'm in love with it.  This is a perfect dish for a hot day, served either as a first course or your main.

Wedge Salad

1 iceberg lettuce, outer leaves and core removed, cut into 4 wedges
1/2 pint grape tomatoes, halved
4 slices nitrite-free turkey bacon

Blue Cheese Dressing

1 cup plain yogurt (non-fat is fine, or whatever)
1/2 cup white vinegar
1 tbsp. Dijon mustard
1 tbsp. hot prepared horseradish (optional)
1 clove garlic
1/4 tsp salt
Lots of cracked black pepper
4 tbsp. crumbled blue cheese

Arrange salad on a single serving dish, or individual plates.  Place all ingredients for dressing, except cheese in blender and puree.  Stir in crumbled blue cheese by hand.  Drizzle desired amount of dressing over salad and serve.  Keep leftover dressing refrigerated for up to 5 days.  Serves 2 as a main and 4 as a first course.

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