Classic Wedge Salad

Summer came early! Make this easy-to-make, classic wedge salad made with crisp and refreshing iceberg lettuce wedges, drizzled with a creamy, homemade blue cheese dressing and topped with crisp bacon crumble - the perfect side dish for summer bbq!

Keto, Grain Free, Low Carb

Serves 4

Ingredients

For Salad

1 Full head of iceberg lettuce

4 Bacon strips, cooked and crumbled (For vegetarian option: You can use toasted lentils)

For dressing (Prepared in Advance)

1 Cup Chosen Foods Classic Avocado Oil Mayonnaise

½ Cup crumbled blue cheese

½ Cup buttermilk

2 Tablespoons sour cream

¼ Teaspoon Worcestershire sauce

1 tablespoon fresh lemon juice

½ Teaspoon salt

½ Teaspoon garlic powder

Pepper

Directions:

1. In a bowl, add half of the crumbled blue cheese, mayo, buttermilk, sour cream, Worcestershire sauce, salt, garlic powder, and fresh lemon juice, and stir. Press the blue cheese crumbles to soften and break them up.
2. Add the other half of the blue cheese crumbles, give it a stir and cover the bowl with cellophane. Place in the fridge to chill for 2-3 hours.
3. Once dressing is ready, take your head of iceberg lettuce and remove the first few outer layers if they are wilty. Cut the head of the lettuce into 4 even wedges.
4. Lay the wedges onto a flat plate or serving tray. Take your blue cheese dressing from the fridge and drizzle it slowly over the wedges, so as to seep into the layers.
5. Top with your bacon crumble or vegetarian topping alternative. Sprinkle salt and pepper for taste if you prefer. And serve with your favourite choice of BBQ!