wedge salad

4-6

Serves

-

Prep Time

-

Cook Time

Crunchy, crispy and simply delicious as a light meal on its own or with summer barbeques.
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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.