I am a huge fan of a good wedge salad.  It’s old school, but a great salad to serve with steak or even on its own as a light lunch.

Homemade blue cheese dressing is great… but if you don’t want to take the time, I often will use the greek yogurt Blue Cheese dressing found in the produce section of the grocery store.

Dressing:

Step 1:

In a small bowl, whisk together buttermilk, mayonnaise, Greek yogurt, blue cheese crumbles, vinegar and pepper.

Drizzle:

Step 1:

Stir brown sugar and balsamic vinegar together in a small pot and over medium heat simmer for 4 to 6 minutes; or until thick and syrupy and reduced to one half. Watch carefully so you don’t burn it.

Salad:

Step 1:

Cut the lettuce into quarters lengthwise (make sure to cut out the core).  Place a wedge on a plate and pour dressing over the top (about 3 tablespoons).  Top with tomatoes, onions and bacon bits.

Ingredients:

Dressing:

1/4 cup low fat buttermilk

2 tablespoons light mayonnaise

2 tablespoons plan nonfat Greek yogurt

4 tablespoons crumbled blue cheese (you can use the low fat version here)

1 1/2 teaspoons white wine vinegar

1/4 teaspoon black pepper

Drizzle:

1/4 cup balsamic vinegar

2 teaspoon brown sugar

Salad:

1 medium head iceberg lettuce

1 cup chopped tomatoes

1/4 cup medium diced red onion

8 teaspoons crispy bacon bits (you can you canned or simply cook your own bacon and cut into small pieces… this is the method I prefer)

 

(credit:  East What you Love Everyday – Marlene Koch)