Few things in life are more delectable or diverse in texture than the classic Wedge Salad. Usually smothered in bacon and rich blue cheese dressing, this revised recipe duplicates a masterpiece but uses low fat turkey bacon and Greek yogurt. The end result is a flavor so scrumptious and savory, it will remain on the lips but not on the hips.
Wedge Salad with Dill Yogurt Dressing
1 head iceberg lettuce, washed
4 strips of low sodium turkey bacon, cooked until crisp
¾ cup pecans or walnuts, toasted
1 cup grape tomatoes, sliced in half (optional)
¾ cup plain Greek Yogurt
1 tsp of light mayonnaise
½ cup buttermilk
½ tsp garlic powder
½ tsp dried or fresh dill
½ tsp celery seed
1 tbs green scallions chopped
Salt and freshly ground pepper, to taste
Cut head of lettuce into quarters, removing and discarding stem. Arrange each quarter on plate. In the meantime, cook turkey bacon in a stovetop skillet until brown and crisp. Break into pieces. Toast pecans or walnuts in a dry skillet over medium heat until lightly browned and fragrant (about 3-5 minutes).
To make dressing:
Add all dressing ingredients to a small bowl and whisk until combined (if too thick, add more buttermilk one teaspoon at a time until you reach a desired consistency). Pour about 2-3 Tbs of dressing over each wedge. Sprinkle with turkey bacon, toasted nuts, grape tomatoes and more scallions, if desired.
Yield 4 servings