Anti Inflammatory Gluten Free Bacon Tomato Wedge Salad
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Learn more →Ingredients
4 servings
For the salad
- 6 strips bacon
Chef's tipCook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed. - 1 large head iceberg lettuce
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- 2 tbsp fresh chives, thinly sliced
For the blue cheese dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp buttermilk
- 1 tbsp white wine vinegar
- ½ tsp garlic powder
- ½ tsp onion powder
- 3 oz blue cheese, crumbled
- salt and pepper, to taste
For serving
- 1 oz blue cheese, crumbled (optional)
Ingredient noteCheese is limited on an anti-inflammatory diet because it is high in saturated fat, but the small amount of blue cheese used here (~1/4 oz per serving) is likely fine. If you prefer to always avoid blue cheese, please tap it and change its rating to Red.
- freshly ground black pepper, to taste (optional)
Instructions
- 1
Lay the bacon strips in a single layer in a large skillet over medium heat. Cook, turning once, until the fat is rendered and the bacon is deep golden brown and crisp, 8–10 minutes. Transfer to a paper-towel-lined plate and let cool, then break or chop into rough pieces.
- 2
In a mixing bowl, whisk together the mayonnaise, sour cream, buttermilk, white wine vinegar, garlic powder, and onion powder until smooth. Fold in the crumbled blue cheese (from the dressing portion), leaving some larger crumbles intact. Season with salt and pepper. Refrigerate until ready to serve.
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