Red Meat Allergy Friendly Iceberg Wedge with Creamy Herb Dressing
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Learn more →Ingredients
4 servings
For the salad
- 1 head iceberg lettuce
- ½ english cucumber, thinly sliced
- 3 tbsp fresh chives, finely chopped
- 2 oz mild goat cheese, crumbled
For the dressing
- ¾ cup low-fat plain greek yogurt
- 2 tbsp milk
- 1 tsp white wine vinegar
- 1 tsp dijon mustard
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh flat-leaf parsley, finely chopped
- ¼ tsp garlic-infused olive oil
- ¼ tsp salt
Instructions
- 1
In a mixing bowl, whisk together the Greek yogurt, milk, white wine vinegar, Dijon mustard, garlic-infused olive oil, and salt until smooth and pourable — the dressing should be thick enough to coat a spoon but thin enough to drizzle. Stir in the 2 tbsp chives and the parsley. Cover and refrigerate for at least 15 minutes to allow the flavors to develop.
- 2
Remove the outer leaves from the iceberg lettuce. Place the head core-side down on a cutting board and cut it into 4 equal wedges through the core, keeping the core intact so each wedge holds together.
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