4Tbspcreamy blue cheese dressing60 g *recipe below
½tbspbalsamic glaze (Trader Joe's or other grocers near vinegar)7 g
For the Creamy Blue Cheese Dressing:
½cupreduced-fat blue cheese60 g
½cupnon fat Greek yogurt120 g
¼cuplight mayonnaise60 g*
3Tbspnon fat milk45 g
3Tbspred wine vinegar45 g
½Tbsplemon juice7 g
2Tbspfresh parsleyminced (5 g) -- or sub 1 tsp dried parsley
2Tbspfresh chivesminced (5 g) -- or sub 1 tsp dried chives
1Tbspfresh dillminced (3 g)-- or sub ½ tsp dried dill
To make the dressing, combine all ingredients in a bowl and mix well with a whisk or fork. Pop in the fridge until you’re ready to use. It starts out nice and thick, so feel free to thin it out a littler with more vinegar or milk if you prefer. But without much fat in there, it tends to get a little watery the next day. This dressing is best the first day.
For the salad, chop your iceberg into four wedges or chop mini heads of romaine in half. Top each wedge or half with the quantities of toppings as listed above: cherry tomatoes, crumbled bacon, red onion, radishes, and blue cheese. Drizzle with dressing and finish with balsamic glaze.
Serve with grilled chicken or steak, and maybe some roasted potatoes on the side to make it a meal!
We love the presentation of the wedge. But of course you can chop it all up and serve it chopped if you prefer! We love to serve on a large bread board as wedges and everyone chops it up on their own plate. Add more dressing if desired!*I used Best Foods but any brand of light mayo works. It should be labeled 3.5 fat per Tbsp. Of course feel free to use a full-fat, or olive oil/avocado based mayo if you don’t mind the higher fat. It will obviously just be more delicious!For the dressing alone:8 servings45 g each (3 Tbsp)51 cal, 1.6c, 2.9f, 3.5p, 0 fiberMFP: Lillie Eats and Tells Wedge SaladMFP: Lillie Eats and Tells Creamy Blue Cheese Dressing