Our liking of iceberg wedge salad top with blue cheese dressing and crispy chopped bacon began during our trip to St. Augustin, Florida.
The chilled and crunchy texture of this salad was refreshing for a hot day. Drizzled with the restaurant house-made creamy blue cheese dressings, was very appetising.
My husband, Dan ordered this salad every meal together with the blackened fish. And he said, let’s make this salad at home. Its a good way to add varieties of good fat to our meals too!
To prepare a nice and creamy blue cheese dressing, first, mash the blue cheese crumbles into the full fat Greek yogurt in a bowl.
Next, minced a couple cloves of garlic, and fresh parsley, and mix into the blue cheese mixture. Season it with salt and pepper, and stir in apple cider vinegar to give a little tartness to the taste. Add 3 tablespoons, or more, of heavy whipping cream to adjust the consistency.
Pour the ready dressing into a container with lid and refrigerate for a several hours before serving to allow the flavour to blend.
To serve, cut a small whole iceberg lettuce into half, and than into quarters. Place one quarter onto a plate and scoop a few tablespoons of blue cheese dressing onto the lettuce wedge. Sprinkle thinly sliced red onion and chopped crispy bacon onto the dressings.
Here is the recipe you may try:
- Ingredients for dressings (makes about 2 cups/8servings):
- 1 cup greek yogurt (or sour cream)
- ½ cup (4 oz) blue cheese, crumbled
- 1 tablespoon apple cider vinegar
- 3 tablespoons heavy cream
- 1 teaspoon minced garlic
- 1 teaspoon minced fresh parsley
- Pinch of pink salt
- ¼ teaspoon freshly ground black pepper
- Ingredients for salad:
- 1 medium head (6″ dia) iceberg lettuce, cored and cut into 4 wedges
- ¼ cup red onion, finely julienne
- 1 cup chopped crispy bacon bits (4 slices)
- To make dressings: in a mixing bowl, mash yogurt with blue cheese leaving some crumbles pieces in it. Add all ingredients and stirring well to combine. Taste to adjust the seasoning. Add more vinegar if necessary. Pour into a container with lid and refrigerate for a several hours before serving to allow flavors to blend.
- Place one or two wedge of iceberg lettuce on a plate, drizzle with dressing and sprinkle with bacon bits and nuts, if using.
Two cups of dressings contains 14.2g total carb, 13.9g net carb, 23.6g protein and 58g fat.
Each 1/4 cup serving of dressings only, contains 1.8g total carb, 1.7g net carb, 3g protein and 7.3g fat.
Each serving of 1/4 wedge iceberg contains 4 g total carb, 2.3 g net carb, 1.2 g protein and 0.2 g fat.
Note: Store the extra dressings in a air tight container and keep it in the refrigerator for up to 7 days.
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I love your food ideas. Just starting my journey into low carb eating. Growing up in Tokyo with an idea that no meal is complete without rice makes this challenging for me. I love to cook and have been doing that for over 48 years. Have over 2500 cookbooks in English and Japanese. I was very thin until I hit age 40 and since then my weight goes up and down. It has been up and away the last 15 years. Something has to happen so after looking at several researches, decided on low-carb. Giving up on rice, ramen, soba, noodle, pasta is hard. Although I also love good bread, I think this will be easier to cut out. I bought your low carb Asian for ideas and inspiration. How do you serve foods like cueet without carb?
Hi Rinshin, what do you mean foods like cueet?
by the way, I thought bacon is processed food?
Hi, the term ‘processed’ has many different methods. Cooking food is also a process.
Bacon are processed by curing or smoked the meat with different kind of spices, etc. In ancient time this process are used to preserve the meat without refrigeration. Other processed food that we avoid are example, packaged food instant noodle, potato chips etc. Those are the processed high carb food that we avoid.