Name: Wedge Salad with Creamy Blue Cheese Dressing Recipe
Ingredients: Romaine or Iceberg Lettuce (150g): The foundation of our wedge salad, you have the option of using either romaine or iceberg lettuce. For a classic wedge salad experience, iceberg lettuce is the traditional choice. Its tightly packed leaves provide that satisfying crunch that is quintessential to this dish. Look for a firm, heavy head of iceberg lettuce, free from blemishes or discoloration. If you prefer a slightly more tender bite and a bit more nutritional value, romaine lettuce hearts are an excellent alternative. Choose romaine hearts that are crisp and vibrant green. Using half a head of romaine or a wedge of iceberg, approximately 150 grams, ensures you have the perfect base for a single serving.; Cherry Tomatoes (50g, ¼ cup, halved): Bursting with sweetness and a touch of acidity, cherry tomatoes add a vibrant pop of color and flavor to the salad. Halving them not only makes them easier to eat but also allows their juices to mingle with the dressing and other ingredients, enhancing the overall taste. Opt for ripe, firm cherry tomatoes that are deep red in color for the best flavor and visual appeal. About a quarter cup, or 50 grams, is the ideal amount to provide a refreshing counterpoint to the richness of the dressing and bacon.; Cooked Bacon (9g, 1 piece, crumbled): Crispy, smoky bacon is an absolute must-have in a wedge salad. It introduces a savory, salty element that perfectly complements the creamy dressing and fresh vegetables. One piece of bacon, cooked until crispy and then crumbled, provides just the right amount of smoky goodness without overpowering the other flavors. You can use your preferred type of bacon – thick-cut or regular – just ensure it’s cooked until crisp to add that delightful textural contrast. For a slightly healthier option, consider using turkey bacon, although traditional pork bacon delivers the most authentic flavor.; Red Onion (20g, 2 tbsp, diced small): Red onion brings a sharp, slightly pungent bite that cuts through the richness of the dressing and bacon. Dicing it small ensures that the onion flavor is present but not overwhelming. Two tablespoons, or 20 grams, of finely diced red onion adds just the right amount of zing without being too overpowering. If you find red onion too strong, you can soak the diced onion in cold water for about 10 minutes to mellow its sharpness slightly.; Radishes (20g, 2 tbsp, sliced thinly, optional): Radishes are an optional but highly recommended addition, bringing a peppery crunch and a beautiful touch of color to the salad. Their slightly spicy flavor adds another layer of complexity and complements the other ingredients beautifully. Two tablespoons, or 20 grams, of thinly sliced radishes provide a subtle bite and visual appeal. If you’re not a fan of radishes, you can omit them or substitute with thinly sliced cucumber for a milder crunch.; Reduced Fat Blue Cheese (7g, 1 Tbsp): A sprinkle of crumbled blue cheese elevates the salad and enhances the blue cheese flavor profile. Using reduced-fat blue cheese allows you to enjoy the robust taste without adding excessive fat. One tablespoon, or 7 grams, is enough to provide a noticeable blue cheese tang and creamy texture. Choose a good quality blue cheese that you enjoy the flavor of – Roquefort, Gorgonzola, or Stilton are all excellent choices.; Creamy Blue Cheese Dressing (60g, 4 Tbsp, recipe below): The heart and soul of this wedge salad is the homemade creamy blue cheese dressing. Four tablespoons, or 60 grams, per serving provides a generous coating of creamy, tangy goodness that ties all the elements of the salad together. Making your own dressing is incredibly easy and allows you to control the ingredients and flavors, resulting in a dressing that is far superior to store-bought versions.; Balsamic Glaze (7g, ½ Tbsp, Trader Joe’s or other grocers near vinegar): A drizzle of balsamic glaze adds a touch of sweetness and acidity, as well as a beautiful visual finish to the salad. Trader Joe’s balsamic glaze is a convenient and readily available option, but you can find balsamic glaze at most grocery stores near the vinegar section. Half a tablespoon, or 7 grams, provides just the right amount of sweet and tangy complexity to balance the richness of the dressing and other savory elements. If you don’t have balsamic glaze, you can make a quick substitute by simmering balsamic vinegar in a saucepan until it reduces and thickens slightly.; Reduced-Fat Blue Cheese (60g, ½ cup): The star ingredient of the dressing, reduced-fat blue cheese provides the signature tangy, pungent flavor we all love. Half a cup, or 60 grams, ensures a robust blue cheese flavor without being overpowering. When selecting blue cheese, consider your preference for intensity. Milder blue cheeses like Gorgonzola Dolce will result in a creamier, less pungent dressing, while stronger blue cheeses like Roquefort or Stilton will provide a more intense flavor.; Nonfat Greek Yogurt (120g, ½ cup): Nonfat Greek yogurt is the secret ingredient that makes this dressing creamy and light. It provides a tangy base and a thick, luscious texture without the added fat of traditional mayonnaise or sour cream-based dressings. Half a cup, or 120 grams, of nonfat Greek yogurt creates a substantial and healthy base for the dressing. Ensure you use plain, unsweetened Greek yogurt for this recipe.; Light Mayonnaise (60g, ¼ cup): A touch of light mayonnaise adds richness and creaminess to the dressing, complementing the Greek yogurt and blue cheese. A quarter cup, or 60 grams, of light mayonnaise provides just the right amount of richness without making the dressing too heavy. If you prefer to omit mayonnaise altogether, you can substitute it with additional Greek yogurt, but the dressing will be slightly tangier and less rich.; Nonfat Milk (45g, 3 Tbsp): Nonfat milk helps to thin out the dressing to the desired consistency. Three tablespoons, or 45 grams, is a good starting point, but you can adjust the amount of milk depending on your preferred dressing thickness. Feel free to use 2% milk or even a plant-based milk alternative like almond milk if you prefer.; Red Wine Vinegar (45g, 3 Tbsp): Red wine vinegar provides a crucial element of acidity that balances the richness of the blue cheese and mayonnaise. Three tablespoons, or 45 grams, adds a noticeable tang that brightens up the dressing and prevents it from being too heavy. You can also use white wine vinegar or apple cider vinegar as alternatives, but red wine vinegar adds a slightly deeper, more complex flavor.; Lemon Juice (7g, ½ Tbsp): Fresh lemon juice further enhances the acidity and adds a bright, citrusy note to the dressing. Half a tablespoon, or 7 grams, of lemon juice complements the red wine vinegar and adds another layer of flavor complexity. Freshly squeezed lemon juice is always preferred for its brighter flavor, but bottled lemon juice can be used in a pinch.; Fresh Parsley (5g, 2 Tbsp, minced) — or sub 1 tsp dried parsley: Fresh parsley adds a fresh, herbaceous note to the dressing. Two tablespoons, or 5 grams, of minced fresh parsley provides a vibrant green color and a subtle, clean flavor. If fresh parsley is not available, you can substitute with 1 teaspoon of dried parsley, but fresh is always preferred for its brighter taste.; Fresh Chives (5g, 2 Tbsp, minced) — or sub 1 tsp dried chives: Fresh chives contribute a mild onion-like flavor that complements the red onion in the salad. Two tablespoons, or 5 grams, of minced fresh chives add a delicate, slightly pungent note. If fresh chives are not on hand, you can substitute with 1 teaspoon of dried chives or even a sprinkle of finely chopped green onion.; Fresh Dill (3g, 1 Tbsp, minced) – or sub ½ tsp dried dill: Fresh dill adds a distinct, slightly licorice-like flavor that enhances the overall herbaceousness of the dressing. One tablespoon, or 3 grams, of minced fresh dill provides a unique and refreshing flavor. If fresh dill is unavailable, you can substitute with ½ teaspoon of dried dill.; Garlic Powder (½ tsp): Garlic powder provides a subtle garlic flavor without the sharpness of fresh garlic. Half a teaspoon of garlic powder adds a savory depth to the dressing that complements the blue cheese and herbs. If you prefer a stronger garlic flavor, you can add a small clove of minced fresh garlic, but garlic powder is often preferred in dressings for its smoother, more even flavor distribution.; Kosher Salt (¼ tsp): Kosher salt enhances the flavors of all the ingredients in the dressing. A quarter teaspoon is a starting point, and you can adjust the amount to taste. Kosher salt is preferred for its coarser texture and cleaner flavor compared to table salt.; Pepper (¼ tsp): Black pepper adds a touch of spice and enhances the overall flavor profile of the dressing. A quarter teaspoon is a good starting point, and you can adjust to taste. Freshly ground black pepper is always recommended for its more vibrant flavor.

Ingredients

For the Salad:

Romaine or Iceberg Lettuce (150g): The foundation of our wedge salad, you have the option of using either romaine or iceberg lettuce. For a classic wedge salad experience, iceberg lettuce is the traditional choice. Its tightly packed leaves provide that satisfying crunch that is quintessential to this dish. Look for a firm, heavy head of iceberg lettuce, free from blemishes or discoloration. If you prefer a slightly more tender bite and a bit more nutritional value, romaine lettuce hearts are an excellent alternative. Choose romaine hearts that are crisp and vibrant green. Using half a head of romaine or a wedge of iceberg, approximately 150 grams, ensures you have the perfect base for a single serving.

Cherry Tomatoes (50g, ¼ cup, halved): Bursting with sweetness and a touch of acidity, cherry tomatoes add a vibrant pop of color and flavor to the salad. Halving them not only makes them easier to eat but also allows their juices to mingle with the dressing and other ingredients, enhancing the overall taste. Opt for ripe, firm cherry tomatoes that are deep red in color for the best flavor and visual appeal. About a quarter cup, or 50 grams, is the ideal amount to provide a refreshing counterpoint to the richness of the dressing and bacon.

Cooked Bacon (9g, 1 piece, crumbled): Crispy, smoky bacon is an absolute must-have in a wedge salad. It introduces a savory, salty element that perfectly complements the creamy dressing and fresh vegetables. One piece of bacon, cooked until crispy and then crumbled, provides just the right amount of smoky goodness without overpowering the other flavors. You can use your preferred type of bacon – thick-cut or regular – just ensure it’s cooked until crisp to add that delightful textural contrast. For a slightly healthier option, consider using turkey bacon, although traditional pork bacon delivers the most authentic flavor.

Red Onion (20g, 2 tbsp, diced small): Red onion brings a sharp, slightly pungent bite that cuts through the richness of the dressing and bacon. Dicing it small ensures that the onion flavor is present but not overwhelming. Two tablespoons, or 20 grams, of finely diced red onion adds just the right amount of zing without being too overpowering. If you find red onion too strong, you can soak the diced onion in cold water for about 10 minutes to mellow its sharpness slightly.

Radishes (20g, 2 tbsp, sliced thinly, optional): Radishes are an optional but highly recommended addition, bringing a peppery crunch and a beautiful touch of color to the salad. Their slightly spicy flavor adds another layer of complexity and complements the other ingredients beautifully. Two tablespoons, or 20 grams, of thinly sliced radishes provide a subtle bite and visual appeal. If you’re not a fan of radishes, you can omit them or substitute with thinly sliced cucumber for a milder crunch.

Reduced Fat Blue Cheese (7g, 1 Tbsp): A sprinkle of crumbled blue cheese elevates the salad and enhances the blue cheese flavor profile. Using reduced-fat blue cheese allows you to enjoy the robust taste without adding excessive fat. One tablespoon, or 7 grams, is enough to provide a noticeable blue cheese tang and creamy texture. Choose a good quality blue cheese that you enjoy the flavor of – Roquefort, Gorgonzola, or Stilton are all excellent choices.

Creamy Blue Cheese Dressing (60g, 4 Tbsp, recipe below): The heart and soul of this wedge salad is the homemade creamy blue cheese dressing. Four tablespoons, or 60 grams, per serving provides a generous coating of creamy, tangy goodness that ties all the elements of the salad together. Making your own dressing is incredibly easy and allows you to control the ingredients and flavors, resulting in a dressing that is far superior to store-bought versions.

Balsamic Glaze (7g, ½ Tbsp, Trader Joe’s or other grocers near vinegar): A drizzle of balsamic glaze adds a touch of sweetness and acidity, as well as a beautiful visual finish to the salad. Trader Joe’s balsamic glaze is a convenient and readily available option, but you can find balsamic glaze at most grocery stores near the vinegar section. Half a tablespoon, or 7 grams, provides just the right amount of sweet and tangy complexity to balance the richness of the dressing and other savory elements. If you don’t have balsamic glaze, you can make a quick substitute by simmering balsamic vinegar in a saucepan until it reduces and thickens slightly.

For the Creamy Blue Cheese Dressing:

Reduced-Fat Blue Cheese (60g, ½ cup): The star ingredient of the dressing, reduced-fat blue cheese provides the signature tangy, pungent flavor we all love. Half a cup, or 60 grams, ensures a robust blue cheese flavor without being overpowering. When selecting blue cheese, consider your preference for intensity. Milder blue cheeses like Gorgonzola Dolce will result in a creamier, less pungent dressing, while stronger blue cheeses like Roquefort or Stilton will provide a more intense flavor.

Nonfat Greek Yogurt (120g, ½ cup): Nonfat Greek yogurt is the secret ingredient that makes this dressing creamy and light. It provides a tangy base and a thick, luscious texture without the added fat of traditional mayonnaise or sour cream-based dressings. Half a cup, or 120 grams, of nonfat Greek yogurt creates a substantial and healthy base for the dressing. Ensure you use plain, unsweetened Greek yogurt for this recipe.

Light Mayonnaise (60g, ¼ cup): A touch of light mayonnaise adds richness and creaminess to the dressing, complementing the Greek yogurt and blue cheese. A quarter cup, or 60 grams, of light mayonnaise provides just the right amount of richness without making the dressing too heavy. If you prefer to omit mayonnaise altogether, you can substitute it with additional Greek yogurt, but the dressing will be slightly tangier and less rich.

Nonfat Milk (45g, 3 Tbsp): Nonfat milk helps to thin out the dressing to the desired consistency. Three tablespoons, or 45 grams, is a good starting point, but you can adjust the amount of milk depending on your preferred dressing thickness. Feel free to use 2% milk or even a plant-based milk alternative like almond milk if you prefer.

Red Wine Vinegar (45g, 3 Tbsp): Red wine vinegar provides a crucial element of acidity that balances the richness of the blue cheese and mayonnaise. Three tablespoons, or 45 grams, adds a noticeable tang that brightens up the dressing and prevents it from being too heavy. You can also use white wine vinegar or apple cider vinegar as alternatives, but red wine vinegar adds a slightly deeper, more complex flavor.

Lemon Juice (7g, ½ Tbsp): Fresh lemon juice further enhances the acidity and adds a bright, citrusy note to the dressing. Half a tablespoon, or 7 grams, of lemon juice complements the red wine vinegar and adds another layer of flavor complexity. Freshly squeezed lemon juice is always preferred for its brighter flavor, but bottled lemon juice can be used in a pinch.

Fresh Parsley (5g, 2 Tbsp, minced) — or sub 1 tsp dried parsley: Fresh parsley adds a fresh, herbaceous note to the dressing. Two tablespoons, or 5 grams, of minced fresh parsley provides a vibrant green color and a subtle, clean flavor. If fresh parsley is not available, you can substitute with 1 teaspoon of dried parsley, but fresh is always preferred for its brighter taste.

Fresh Chives (5g, 2 Tbsp, minced) — or sub 1 tsp dried chives: Fresh chives contribute a mild onion-like flavor that complements the red onion in the salad. Two tablespoons, or 5 grams, of minced fresh chives add a delicate, slightly pungent note. If fresh chives are not on hand, you can substitute with 1 teaspoon of dried chives or even a sprinkle of finely chopped green onion.

Fresh Dill (3g, 1 Tbsp, minced) – or sub ½ tsp dried dill: Fresh dill adds a distinct, slightly licorice-like flavor that enhances the overall herbaceousness of the dressing. One tablespoon, or 3 grams, of minced fresh dill provides a unique and refreshing flavor. If fresh dill is unavailable, you can substitute with ½ teaspoon of dried dill.

Garlic Powder (½ tsp): Garlic powder provides a subtle garlic flavor without the sharpness of fresh garlic. Half a teaspoon of garlic powder adds a savory depth to the dressing that complements the blue cheese and herbs. If you prefer a stronger garlic flavor, you can add a small clove of minced fresh garlic, but garlic powder is often preferred in dressings for its smoother, more even flavor distribution.

Kosher Salt (¼ tsp): Kosher salt enhances the flavors of all the ingredients in the dressing. A quarter teaspoon is a starting point, and you can adjust the amount to taste. Kosher salt is preferred for its coarser texture and cleaner flavor compared to table salt.

Pepper (¼ tsp): Black pepper adds a touch of spice and enhances the overall flavor profile of the dressing. A quarter teaspoon is a good starting point, and you can adjust to taste. Freshly ground black pepper is always recommended for its more vibrant flavor.

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Instructions

Making the Creamy Blue Cheese Dressing:

Combine Dressing Ingredients: In a medium-sized bowl, gather all the ingredients for the creamy blue cheese dressing: ½ cup reduced-fat blue cheese, ½ cup nonfat Greek yogurt, ¼ cup light mayonnaise, 3 tablespoons nonfat milk, 3 tablespoons red wine vinegar, ½ tablespoon lemon juice, 2 tablespoons minced fresh parsley (or 1 teaspoon dried), 2 tablespoons minced fresh chives (or 1 teaspoon dried), 1 tablespoon minced fresh dill (or ½ teaspoon dried), ½ teaspoon garlic powder, ¼ teaspoon kosher salt, and ¼ teaspoon pepper.

Mix Well: Using a whisk or a fork, thoroughly combine all the dressing ingredients. Mix until the dressing is smooth and creamy, with the blue cheese evenly distributed throughout. Don’t worry if there are still some small crumbles of blue cheese – this adds to the texture and flavor of the dressing.

Adjust Consistency (Optional): The dressing will initially be quite thick due to the Greek yogurt and blue cheese. If you prefer a thinner dressing, you can gradually add a little more nonfat milk or red wine vinegar, one tablespoon at a time, until you reach your desired consistency. Remember that the dressing tends to thicken slightly as it chills in the refrigerator.

Refrigerate: Once the dressing is mixed to your liking, cover the bowl with plastic wrap or transfer it to an airtight container. Refrigerate the dressing for at least 30 minutes to allow the flavors to meld and the dressing to chill. Chilling also helps the dressing to thicken slightly. While the dressing is best enjoyed on the first day, it can be stored in the refrigerator for up to 2 days. However, due to the nonfat Greek yogurt base, it may become slightly watery after the first day.

Assembling the Wedge Salad:

Prepare the Lettuce: If using iceberg lettuce, carefully cut the head into four wedges, starting from the core and slicing upwards. If using romaine lettuce hearts, simply cut each mini head in half lengthwise. Gently rinse the lettuce wedges or romaine halves under cold water and pat them dry with paper towels or a salad spinner.

Prepare the Toppings: While the dressing is chilling and you’re preparing the lettuce, get your toppings ready. Halve the cherry tomatoes. Cook the bacon until crispy and crumble it. Dice the red onion finely. Thinly slice the radishes (if using). Crumble the reduced-fat blue cheese.

Assemble the Salad: Place each lettuce wedge or romaine half on a plate. Evenly distribute the toppings over each wedge or half, following the quantities listed in the ingredients: ¼ cup halved cherry tomatoes, 1 piece crumbled bacon, 2 tablespoons diced red onion, 2 tablespoons sliced radishes (optional), and 1 tablespoon crumbled reduced-fat blue cheese.

Dress and Glaze: Generously drizzle each wedge salad with 4 tablespoons of the creamy blue cheese dressing. Finish with a drizzle of ½ tablespoon balsamic glaze over each salad. The balsamic glaze adds a touch of sweetness and visual appeal.

Serve Immediately: For the best taste and texture, serve the wedge salad immediately after assembling. The crisp lettuce, flavorful toppings, and creamy dressing are best enjoyed fresh.

Nutrition

Serving Size: One Normal Portion
Calories: 192 kcal