Easy KETO Wedge Salad; Blue Cheese & Bacon
Iceberg lettuce is crisp and refreshing and commonly used to make garden salads but it can get boring, fast. This Easy Wedge Salad is really next level and worth the few extra minutes of prep time.
The homemade Blue Cheese Dressing really pops with flavour and the bacon, well, it’s bacon! This Easy Wedge Salad is the perfect balance of crispy, creamy, salty all while being low carb and Keto friendly. I like to prepare healthier foods that still taste decadent, are prep aheadable, and not a lot of work. This Easy Keto Wedge Salad fits the bill!
Check out this post on how the easiest ever hard boiled eggs in the Instant Pot, NO PEELING required. Game changing I tell you, GAME CHANGING!
Can I make this ahead?
You absolutely can, in fact, the dressing is better made at least one day ahead to allow the flavours to meld before serving. I also recommend bringing the dressing to room temperature before spooning over top of your lettuce wedges to bring out the full flavour.
With the addition of the boiled eggs for protein, I find this makes an excellent lunch. Intential leftovers are my favourite way to create multiple meals with only one prep, so feel free to double the recipe and you’ve got lunch ready to go.
I recommend putting the dressing in a small container on the side to avoid the salad from getting soggy. These small disposable cups hold 2 ounces and are perfect. Full disclosure this site uses Amazon affiliate links, and we will make a small commission should you make a purchase by clicking through these links but no extra cost to you.
What should I serve it with?
If you are trying to keep your meal low carb and keto friendly, here are a few great options. I also highly recommend it as a starter when your grilling up steak, chicken or seafood.
Not Low Carb, but still delicious options:
Easy Wedge Salad with Homemade Blue Cheese Dressing
Ingredients
Dressing Ingredients:
- 2 T. avocado mayonnaise
- 2 oz. blue cheese crumbles
- 2 T. Greek yogurt
- 2 T. full fat sour cream
- 1 t. garlic salt
- Sea salt and black pepper to taste
- 2-3 T. half & half optional
Ingredients:
- 1 large head iceberg lettuce cut into 6 wedges
- 2 large avocados diced
- 3 strips sugar-free bacon cooked crispy and crumbled
- 3 hard-boiled eggs peeled and chopped
- 1 large stalk celery chopped
- Sea salt and black pepper to taste
Instructions
- Directions:
- To make the blue cheese dressing, combine the avocado mayonnaise, blue cheese, Greek yogurt, sour cream, and garlic salt in a medium glass or other non-reactive bowl. Stir enough half & half into the blue cheese mixture to reach the desired consistency. Season with salt and black pepper, to taste, and stir to combine. Cover and refrigerate until ready to use.
- When ready to serve, place each wedge of iceberg lettuce onto individual chilled serving plates. Drizzle each wedge with some homemade blue cheese dressing, and then top each with an equal amount of avocado, crumbled bacon, chopped hard-boiled eggs, and chopped celery. Season with salt and black pepper, to taste, and serve immediately. Enjoy!
