Easy Wedge Salad with Homemade Blue Cheese Dressing

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Easy Wedge Salad With Homemade Blue Cheese Dressing Recipe #wedgesalad #bluecheesedressingI love a simple wedge salad.  Although I do not eat this type of salad regularly, it does add a nice, special touch. (Kind of like going out to eat…you like something a little more different than what you normally eat on a regular basis.)

This hearty salad can serve as a satisfying light main course on its own – or it can be paired with a simple chicken dish, such as Oven-Roasted Chicken Drumsticks with Roasted Root Vegetables, or  instead of roasted vegetables you could add a simple side dish of streamed broccoli for a more well-rounded meal.

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Recipe Notes

Prep time: 20 minutes
Cook time: n/a
Serves: 6

Tip: For best results, prepare the homemade blue cheese dressing the night before to give the flavors a chance to blend.

Dressing Ingredients:

2 T. avocado mayonnaise
2 oz. blue cheese, crumbles
2 T. Greek yogurt
2 T. full fat sour cream
1 t. garlic salt
Sea salt and black pepper, to taste
2-3 T. half & half (optional)

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, to taste

To make the blue cheese dressing, combine the avocado mayonnaise, blue cheese, Greek yogurt, sour cream, and garlic salt in a medium glass or other non-reactive 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.

When ready to serve, place each wedge of iceberg lettuce onto individual chilled serving plates. Drizzle each wedge with some homemade blue cheese dressing, and then 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. Enjoy!

Carbs/Serving: *

Total carbs: 11.6 g
Fiber: 4.9 g
Net carbs: 7.0 g

*Source: VeryWell.com recipe analyzer

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