Easy Wedge Salad with Homemade Blue Cheese Dressing
Healthy salads are a staple on the keto diet. This easy wedge salad with the best homemade blue cheese dressing is one of my favorite recipes to serve for a crowd.
- 1 large head organic iceberg lettuce sliced into 6 equal wedges
- 2 large organic avocados diced
- 3 strips uncured bacon cooked crisp then chopped
- 3 hardboiled eggs peeled and diced
- 1 large stalk organic celery chopped
- Sea salt to taste
- Black Pepper to taste
Add the avocado mayo, blue cheese crumbles, Greek yogurt, sour cream, garlic powder and sea salt to a medium glass or stainless steel mixing bowl.
Whisk in just enough half and half to reach a consistency that suits your needs. Taste and adjust spices, if necessary.
Transfer to a glass airtight container and refrigerate overnight so the flavors have enough time to fully meld together.
When you're ready to serve your wedge salads, place one wedge of iceberg lettuce onto a chilled serving plate (and repeat with the remaining 5 wedges).
Drizzle each lettuce wedge with your homemade blue cheese dressing, to taste, then top each wedge with a sprinkle of crumbled bacon, avocado, hardboiled eggs and celery.
Season with sea salt and black pepper, to taste, and serve immediately.
Calories: 294kcal | Carbohydrates: 11g | Protein: 9g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 113mg | Sodium: 492mg | Potassium: 621mg | Fiber: 6g | Sugar: 3g | Vitamin A: 20.4% | Vitamin C: 12.8% | Calcium: 11.3% | Iron: 6.8%