Wedge Salad with Creamy Dressing Recipe
Serves: 4-6 depending on the size of the lettuce
 
Ingredients
  • Dressing:
  • ¼ cup kefir or ¼ cup low-fat buttermilk or 3 ½ Tbsp. milk + ½ Tbsp. lemon juice or ¼ cup mayo + 1 ½ Tbsp. lemon juice
  • ½ cup plain, unsweetened Greek yogurt or coconut yogurt
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Pinch cayenne pepper
  • ½ teaspoon sea salt
  • Freshly ground black pepper to taste
  • 1 Tablespoon chopped fresh dill, chives, or parsley or 1 tsp if using dried
  • 1 Tablespoon unrefined, cold-pressed extra-virgin olive oil
  • Salad:
  • 1 head iceberg lettuce, outside leaves washed, but left whole or baby romaine heads
  • ½ cup smoked almonds, chopped
  • Optional: avocado
  • Fresh Chives
  • 1-2 Hard-boiled eggs, grated (I use a box grater)
  • Gorgonzola or Blue cheese, crumbled (I used 2 or 3 ounces)
Instructions
  1. In a medium bowl, whisk together all dressing ingredients until smooth.
  2. Cut lettuce into four to six wedges, through the core. The number of wedges you cut will depend on the size of the lettuce. Spread a spoonful of dressing on the bottom of a plate or platter. Place the wedges on top and pour remaining dressing over the lettuce. Sprinkle with chopped almonds, avocado, chives, blue cheese, and/or grated hard boiled egg, if desired.
Recipe by Pamela Salzman at https://pamelasalzman.com/wedge-salad-with-creamy-dressing-recipe/