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Easy Wedge Salad with Homemade Blue Cheese Dressing

Easy Wedge Salad with Homemade Blue Cheese Dressing
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This hearty salad can serve as a satisfying light main course on its own – or it can be paired with another low-carb entree, such as this Garlic-Herb Roasted Chicken, and some streamed broccoli for a more well-rounded meal.

Tip: For best results, prepare the homemade blue cheese dressing the night before to give the flavors a chance to blend.

How To Make Easy Wedge Salad With Homemade Blue Cheese Dressing

Keto Wedged Salad

Prep time: 20 minutes
Cook time: n/a
Serves: 6

What You’ll Need:

Dressing

  • 2 T. avocado mayonnaise
  • 2 oz. blue cheese, crumbles
  • 2 T. Greek yogurt
  • 2 T. full fat sour cream
  • 1 t. garlic salt
  • Sea salt and black pepper, to taste
  • 2-3 T. half & half (optional)

Other Ingredients

  • 1 large head iceberg lettuce, cut into 6 wedges
  • 2 large avocados, diced
  • 3 strips sugar-free bacon, cooked crispy and crumbled
  • 3 hard-boiled eggs, peeled and chopped
  • 1 large stalk celery, chopped
  • Sea salt and black pepper, to taste

What You Need To Do:

  1. To make the blue cheese dressing, combine the avocado mayonnaise, blue cheese, Greek yogurt, sour cream, and garlic salt in a medium glass or other non-reactive bowl. Stir enough half & half into the blue cheese mixture to reach the desired consistency. Season with salt and black pepper, to taste, and stir to combine. Cover and refrigerate until ready to use.
  2. When ready to serve, place each wedge of iceberg lettuce onto individual chilled serving plates. Drizzle each wedge with some homemade blue cheese dressing, and then top each with an equal amount of avocado, crumbled bacon, chopped hard-boiled eggs, and chopped celery. Season with salt and black pepper, to taste, and serve immediately. Enjoy! 
Yield: SERVES: 6

Easy Wedge Salad with Homemade Blue Cheese Dressing

Keto Wedged Salad

This heart salad can serve as a satisfying light main course on its own - or it can be paired with another low carb entree for a well rounded meal.

Prep Time 20 minutes
Total Time 20 minutes

Ingredients

Dressing

  • 2 Tbsp avocado mayonnaise
  • 2 oz. blue cheese, crumbles
  • Greek yogurt
  • 2 Tbsp. full fat sour cream
  • 1 tsp. garlic salt
  • Sea salt and black pepper, to taste
  • 2-3 Tbsp. half and half (optional)

For Salad

  • 1 large head iceberg lettuce, cut into 6 wedges
  • 2 large avocados, diced
  • 3 strips sugar-free bacon, cooked crispy and crumbled
  • 3 hard-boiled eggs, peeled and chopped
  • 1 large stalk celery, chopped
  • Sea salt and black pepper, to taste

Instructions

  1. To make the blue cheese dressing, combine the avocado mayonnaise, blue cheese, Greek yogurt, sour cream, and garlic salt in a medium glass or other non-reactive bowl. Stir enough half & half into he blue cheese mixture to reach the desired consistency. Season with salt and black pepper, to taste and stir to combine. Cover and refrigerate until ready to use.
  2. When ready to serve, place each wedge of iceberg lettuce onto individual chilled serving plates. Drizzle each wedge with some homemade blue cheese dressing, and then top each with an equal amount of avocado, crumbled bacon, chopped hard-boiled eggs, and chopped celery. Season with salt and black pepper, to taste, and serve immediately. Enjoy!

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 290Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 116mgSodium: 651mgCarbohydrates: 12gFiber: 6gSugar: 6gProtein: 13g

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