Iceberg Lettuce Wedge Salad with Greek Yogurt Bleu Cheese Dressing

This week’s #letsgetfoodiechallenge from Amanda is for us to create our best recipe with green, in honor of National Vegetarian week which ran from the 18th to the 24th of May.

All your life, ever since you were a small child, (even though some of you still might be!) you’ve been told to eat your vegetables. Most people (kids and adults) hate eating their vegetables because ….well, because vegetables just don’t taste as good as potato chips, fast food, and candy. And I hate to be the one to burst your bubble, but potato chips don’t count as a serving of vegetables (I’m so sorry!). However, vegetables can taste good when made correctly with lots of flavor and without all the fat and calories.

I’m about to share with you a recipe for a simple salad that’s easy to make and a Greek yogurt bleu cheese dressing that tastes just as good as the fat laden version. What better way to try this healthy bleu cheese dressing than on a simple wedge salad.

Yes, another two recipes on one post! Boy, y’all are just getting it from me these last few weeks! I hope you enjoy this recipe and for all the food challenge recipes, just search #letsgetfoodiechallenge and see what other dishes the other guys and gals are making.

Bon Appetit!

Iceberg Lettuce Wedge Salad

Recipe by Julie Murphy
An easy and healthy way to serve individual salads.

Prep time: 12
Cook time: 3 minutes, for the edamame
Total time: 15 minutes
Yield: 4 individual salads
Ingredients

  • 1 head iceberg lettuce, rinsed
  • 1 package grape tomatoes, rinsed
  • 1 English cucumber, washed and sliced
  • 1 avocado, sliced
  • 1 package edamame, cooked and hulled
  • 1 Tablespoon lime juice
  • 1 small package fresh chives, rinsed and diced
  • dash Salt & pepper

Cooking Directions

  1. Edamame is best prepared the night before so it can cool down and absorb the lime juices. Prepare edamame as directed on package. Hull edamame so you’re left only with the edamame beans.
  2. Place edamame in a small bowl. Add lime juice and a pinch of sea salt. Cover and refrigerate to let chill.
  3. To prepare your wedge salad, cut head of lettuce into quarters and place on plates.
  4. Prepare other ingredients and place around lettuce quarters.
  5. Dollop bleu cheese dressing over lettuce and garnish with chives, edamame, avocado, and remaining bleu cheese crumbles.
  6. Salt and pepper as desired.
  7. Best served with extra dressing on side.

Greek Yogurt Bleu Cheese Dressing

Recipe by Julie Murphy
A delicious healthy version of the classic bleu cheese dressing.

Prep time: 5
Cook time: 0
Total time: 5
Yield: 2 cups
Ingredients

  • 1 cup Plain Greek yogurt, nonfat
  • 2 teaspoons white balsamic vinegar
  • 5 Tablespoons extra virgin olive oil
  • 1 Tablespoon lime juice
  • 4 ounces Bleu cheese crumbles
  • 1 clove garlic, minced

Cooking Directions

  1. Add all ingredients into a blender or food processor and blend until combined. Dressing will be thick. If you prefer your dressing a little thinner, you can add a little more lime juice or olive oil.
  2. Place into small jar or bowl and chill in the refrigerator until ready to serve.
  3. Can store covered in the refrigerator for up to 2 weeks.

Follow Julie’s board Sweet and Spicy Monkey on Pinterest.

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