Iceberg Wedge Salad

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Light in calories, high in nutrients

While very light and low on the calorie count, this salad packs proteins, calcium, probiotics from the yogurt as well as a large amount of fiber, which are great gut food.

A super fast, easy and delicious salad recipe. We all need these to put together in no time, or right before we leave to pack into a lunchbox that we can take to work or even pack for a picnic with the kids and friends. You will love munching on this one, and it does leave feeling very satisfied. It is a perfect light lunch, and works very well as a side to steaks, grilled chicken…etc.

You can cut in halves, or quarters. You can add corn, pomegranate seeds, lentils… for a heartier salad or for variations. I had gone with the simple option here, the way I like it, and it’s yours to build on.

Since we are talking green leaves, why not store them right? They last longer that way and they also stay crisp and delicious. Watch the video below for how to store your lettuce right.

Ingredients

Serves: 1-2

Iceberg Wedges Salad With Chives Cream Dressing

  • 1 large head iceberg lettuce, cleaned and cut into wedges
  • 7 bacon rashers (use any bacon you like pork, turkey or beef)
  • 3 tomatoes, quartered
  • 2 radishes, thinly sliced
  • 1/4 cup walnuts, toasted and roughly chopped
  • 5 chive sprigs, finely chopped
  • Freshly cracked black pepper

For the Chive Cream Dressing

  • 1 tbsp white wine vinegar or white grape vinegar
  • 3 tbsp whipping cream
  • 1 tbsp natural yoghurt
  • 5 chives sprigs, finely chopped
  • small piece of blue cheese, crumbled (optional)
  • Salt & Black pepper to taste

Make your cream dressing

Place all the ingredients, except the chives, in a bowl and vigorously whisking until all are well incorporated.

Add the chives and stir to incorporate.

Place in the fridge until ready to use.

You can make two options of this salad dressing.

1 without the blue cheese and another with the blue cheese, this way those who do not prefer blue cheese get to also enjoy the salad.

Place the bacon rashers in a hot cast iron skillet or in a medium size frying pan. Allow them to brown before flipping to the other side. Once browned and crisp, remove from skillet and drain on paper towels.

On a serving platter, arrange the iceberg wedges, add the sliced radish and tomatoes.

Top with cut up crispy bacon and sprinkle with the toasted walnuts and the finely chopped chives.

Place the chive cream dressing in a jar or sauce boat and place to the side of the salad.

 

When serving, leave it up to your guests to dress their salads as they please.

Very simple but really good!

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