Crunchy, crispy and simply delicious as a light meal on its own or with summer barbeques.
Ingredients
For the wedge salad
- 1 iceberg lettuce — cut into 4–6 wedges
- 3 eggs — hard-boiled, peeled and halved
- 10 cherry tomatoes — halved
- 6 rashers bacon — finely diced and fried until crispy
For the blue cheese dressing
- ½ cup greek yoghurt
- ⅓ cup crumbled blue cheese
- ⅓ cup sour cream
- 2 tablespoons milk
- 2 tablespoons mayonnaise
- 1 tablespoon white balsamic vinegar
- 1 teaspoon mustard powder
- ½ teaspoon worcestershire sauce
- Salt and ground black pepper, to taste
Method
For the wedge salad
- To make the Blue Cheese Dressing, mix all the ingredients in a small bowl.
- Arrange the wedges of lettuce, eggs and cherry tomatoes on a platter.
- Drizzle with the dressing and sprinkle with the bacon to serve.