Wedge salad with blue cheese dressing
- Adam Bush
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Serves 4 as a side
Easy
Total time: 20 mins
A star rating of 5 out of 5.1 ratingRate
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Make the most of Little Gem lettuces in this gluten-free salad. It would be great served with a crispy skinned, soft-in-the-middle baked potato
Gluten free
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Serve this wedge salad for a summer side or lunch, then check out our chicken Caesar salad, Greek salad, new potato salad, goat's cheese salad and more summer salad recipes.
Ingredients
Nutrition
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4 Little Gem lettuces
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100ml natural yogurt
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2 tbsp extra-virgin olive oil
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3 tbsp cider vinegar
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¼ tsp garlic granules
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100g blue cheese
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a handful chives
finely chopped
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4 rashers streaky bacon
Nutrition: per serving
- kcal257
- fat19.1g
- saturates8.1g
- carbs5.3g
- sugars5.1g
- fibre3.6g
- protein14.1g
- salt1.7g
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Method
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step 1
Cut the lettuces into quarters lengthways and put onto a platter. In a bowl, whisk together the natural yogurt, extra-virgin olive oil, cider vinegar, garlic granules and some seasoning. Crumble in the blue cheese and chives, adding a splash of water if it’s too thick to drizzle.
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step 2
Grill the bacon until really crisp, then finely chop. Drizzle the dressing over the lettuce and top with the bacon crumb and more chives.
Discover more blue cheese recipes
Authors
Adam BushDeputy food editor
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