Easy Wedge Salad with Homemade Blue Cheese Dressing
This hearty salad can serve as a satisfying light main course on its own – or it can be paired with another low-carb entree, such as this Instant Pot Italian Chicken, and some streamed broccoli for a more well-rounded meal. Tip: For best results, prepare the homemade blue cheese dressing the night before to give the flavors a chance to blend.
Course Salad
Cuisine Homemade
Servings 6people
Ingredients
Dressing Ingredients:
2T.avocado mayonnaise
2oz.blue cheesecrumbles
2T.Greek yogurt
2T.full fat sour cream
1t.garlic salt
Sea salt and black pepperto taste
2-3T.half & halfoptional
Ingredients:
1large head iceberg lettucecut into 6 wedges
2large avocadosdiced
3strips sugar-free baconcooked crispy and crumbled
3hard-boiled eggspeeled and chopped
1large stalk celerychopped
Sea salt and black pepperto 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!