Wedge Salad with Iceberg and Blue Cheese

Whenever my husband and I go out to eat, he always orders a classic wedge salad made with iceberg lettuce. If they let him, he’ll order it with extra blue cheese on top, too. He orders it as an appetizer but when you make this low-carb recipe, it is a generous serving and could easily be a main course.

Wedge Salad with Iceberg Lettuce and Blue Cheese

This wedge salad recipe is right up there with our roasted cabbage steaks in that both have a tasty vegetable as a base — in the case of the wedge salad it is iceberg lettuce — and then they are topped with rich, savory ingredients. I’m talking bacon bits, blue cheese crumbles and a delicious homemade dressing.

For the wedge salad, the dressing is blue cheese-based and uses avocado mayonnaise, Greek yogurt and sour cream. Talk about a creamy dressing. Each serving of this delightful wedge salad has only 5 g net carbs.

I love the addition of the hardboiled eggs, which, if you didn’t already know, are super easy when you boil the eggs in an air fryer. Yes, that sounds all kinds of wrong — boiling in an air fryer — but I’m telling you that once you make eggs this way, you may never go back to boiling water in a pot.

Ingredients

I’ve divided the ingredients into two groups: the ingredients you’ll need for the homemade blue cheese dressing and then the ingredients you’ll need to actually assemble the wedge salad.

Dressing Ingredients

• 2 tablespoons avocado mayonnaise
• 2 ounces blue cheese crumbles
• 2 tablespoons Greek yogurt
• 2 tablespoons full fat sour cream
• 1 teaspoon garlic salt
• 2-3 tablespoons half & half optional
• sea salt and black pepper to taste

Salad 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

Instructions

Here are the instructions to make the blue cheese dressing.

1. Combine the avocado mayonnaise, blue cheese, Greek yogurt, sour cream and garlic salt in a medium glass or other non-reactive bowl.
2. Stir in half & half to reach the desired consistency of your dressing. Season with salt and black pepper, to taste, and stir once more to combine.
3. Cover and refrigerate until ready to use.

Here are the instructions to assemble the wedge salad.

1. When ready to serve, place each wedge of iceberg lettuce onto individual 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.
2. Season with salt and black pepper, to taste, and serve immediately. Enjoy!