Wedge Salad with Blue Cheese Dressing

December 04, 2014

Wedge Salad with Blue Cheese Dressing

Iceberg lettuce, tomatoes, and blue cheese make for a classic American salad, and if you like, add the bacon too!


  • Prep Time: 5 minutes
  • Yield: 6 servings



  • 1/2 cup 2 percent plain Greek yogurt
  • 1 cup low fat buttermilk
  • 10 ounces crumbled blue cheese
  • 2 Tablespoons minced scallion, white only
  • 1 teaspoon Dijon
  • Salt and pepper to taste
  • 1 large head iceberg lettuce, cut in half, each half cut into thirds
  • 6 large cherry tomatoes cut into quarters
  • 6 slices of bacon fried until crisp (optional)


  1. In a mixing bowl add the Greek yogurt, buttermilk, crumbled blue cheese, minced scallions, Dijon, salt and pepper, and stir to combine.
  2. Place one lettuce wedge on a plate and garnish with 4 cherry tomato quarter. Top with 1/4 cup of blue cheese dressing and 1 slice of crumbled bacon, if desired, and enjoy.


Add 10 minutes of cooking time if you are adding bacon.

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