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.
In a small bowl, whisk together buttermilk, mayonnaise, Greek yogurt, blue cheese crumbles, vinegar and pepper.
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.
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.
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
1/4 cup balsamic vinegar
2 teaspoon brown sugar
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)