Recipe for Wedge Salad with Homemade Blue Cheese Dressing
Ingredients for salad:
1 large head iceberg lettuce, cut into 6 wedges
2 large avocados, diced
3 strips sugar-free bacon, cooked crispy and crumbled
3 hard-boiled eggs, peeled and chopped
1 large stalk celery, chopped
Sea salt and black pepper
Ingredients for dressing:
2 tbsp. avocado mayonnaise
2 tbsp. Greek yogurt
2 oz. blue cheese, crumbles
2-3 tbsp. half & half (optional)
2 tbsp. full fat sour cream
1 tsp. garlic salt
Sea salt and black pepper
Tip: For best results, prepare the homemade blue cheese dressing the night before to give the flavors time to blend.
Directions:
1. To make the blue cheese dressing, combine the avocado mayonnaise, blue cheese, Greek yogurt, sour cream, and garlic salt in a medium glass, ceramic, or stainless steel bowl.
Stir enough half & half into the blue cheese mixture to reach the desired consistency. Season with salt and black pepper, to taste, and stir to combine. Cover and refrigerate until ready to use.
2. When ready to serve, place each wedge of iceberg lettuce onto individual chilled serving plates. Drizzle each wedge with some homemade blue cheese dressing.
Top each with an equal amount of avocado, crumbled bacon, chopped hard-boiled eggs, and chopped celery. Season with salt and black pepper, to taste, and serve immediately.
Additional Info:
Prep time: 20 minutes
Cook time: n/a
Serves: 6
Enjoy this Wedge Salad with Blue Cheese Dressing as a light meal or with your favorite low-carb entree!
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