wedgesalad 2

Wedge Salad

 

Wedge Salad
Serves 10
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Prep Time
20 min
Cook Time
2 min
Total Time
22 min
Prep Time
20 min
Cook Time
2 min
Total Time
22 min
110 calories
6 g
14 g
8 g
4 g
3 g
91 g
236 g
3 g
0 g
4 g
Nutrition Facts
Serving Size
91g
Servings
10
Amount Per Serving
Calories 110
Calories from Fat 70
% Daily Value *
Total Fat 8g
12%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 14mg
5%
Sodium 236mg
10%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
4%
Sugars 3g
Protein 4g
Vitamin A
8%
Vitamin C
9%
Calcium
11%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
The Salad
  1. Iceberg lettuce
  2. Diced tomato
  3. Crisp bacon
  4. Sliced scallions
The Dressing
  1. 1 teaspoon olive oil
  2. 1 cup thinly sliced shallots (about 4 ounces) - near the onion and garlic in the produce section - usually in a small net bag. Buy them, it's important.
  3. 3 tablespoons Hellmann's mayonnaise
  4. 1 cup Fage Greek yogurt
  5. 4 ounces blue cheese, room temperature, crumbled
  6. Sea salt and freshly ground black pepper
Instructions
  1. Saute shallots in oil until deep golden brown, 12 to 15 minutes, set aside to cool. In a medium bowl, whisk together mayonnaise and yogurt; add blue cheese mashing with rubber spatula to blend until smooth. Season to taste with sea salt and black pepper to taste. Stir in the caramelized shallots. Cover and chill before serving to blend flavors.
  2. To make a Wedge Salad, center a slab of Iceberg Lettuce on a plate, spoon on your dressing and top with diced tomato, and if you are feeling particularly festive, some chopped bacon and scallions.
beta
calories
110
fat
8g
protein
4g
carbs
6g
more
Adapted from Bariatric Eating.com
POST-OP LIVING http://recipes.chicoweightloss.com/wp/

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