Wedge Salad with Creamy Dressing Recipe
Servings: 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
- In a medium bowl, whisk together all dressing ingredients until smooth.
- 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.
Notes
Recipe Tips
Wash the outside of the head of lettuce but leave it whole.
Keep the core face up and visible when cutting through it so that you ensure getting a wedge that holds together.
Coating the bottom of the serving dish with dressing allows for all parts of the wedge to be well-coated.
Watch this video on Instagram for a visual demo.
Use your favorite toppings like avocado, fresh chives, hard-boiled eggs, gorgonzola or blue cheese crumbles, crisp bacon, red onion, and/or juicy tomatoes. Substitutions
Instead of kefir, you can use an equal amount of buttermilk or 3 ½ tbsp. milk and ½ tbsp. lemon juice OR ¼ cup mayonnaise and 1 ½ tbsp. lemon juice.
Greek yogurt or coconut yogurt
Iceberg lettuce or baby romaine heads
Smoked almonds or cooked bacon Serving and Storage Tips
This iceberg wedge salad can be served as a perfect side dish to accompany any protein and baked potato (think restaurant style!) or as a main dish with additional cooked chicken or slices of bacon.
Once dressed, this salad is best served right away. If prepping for later, store prepared ingredients in separate containers and the dressing in its own airtight container. Assemble and dress when ready to serve. The salad components should be served within 48 hours and the dressing will last up to a week in the fridge.
Keep the core face up and visible when cutting through it so that you ensure getting a wedge that holds together.
Coating the bottom of the serving dish with dressing allows for all parts of the wedge to be well-coated.
Watch this video on Instagram for a visual demo.
Use your favorite toppings like avocado, fresh chives, hard-boiled eggs, gorgonzola or blue cheese crumbles, crisp bacon, red onion, and/or juicy tomatoes. Substitutions
Instead of kefir, you can use an equal amount of buttermilk or 3 ½ tbsp. milk and ½ tbsp. lemon juice OR ¼ cup mayonnaise and 1 ½ tbsp. lemon juice.
Greek yogurt or coconut yogurt
Iceberg lettuce or baby romaine heads
Smoked almonds or cooked bacon Serving and Storage Tips
This iceberg wedge salad can be served as a perfect side dish to accompany any protein and baked potato (think restaurant style!) or as a main dish with additional cooked chicken or slices of bacon.
Once dressed, this salad is best served right away. If prepping for later, store prepared ingredients in separate containers and the dressing in its own airtight container. Assemble and dress when ready to serve. The salad components should be served within 48 hours and the dressing will last up to a week in the fridge.