Almond Free Wedge Salad with Blue Cheese Dressing

Total time30 min

Prep time15 min

Cook time0 min

4.9

(14)

Almond Free Wedge Salad with Blue Cheese Dressing

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Ingredients

4 servings

For the salad

1 head iceberg lettuce
1 cup cherry tomatoes, halved
½ english cucumber, thinly sliced
3 tbsp fresh chives, thinly sliced

For the dressing

¼ cup extra virgin olive oil
3 tbsp plain full-fat greek yogurt
2 tbsp apple cider vinegar
1 tsp dijon mustard
1 small garlic clove, finely grated
3 oz blue cheese, crumbled, divided
¼ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste

For serving

¼ cup dry-roasted walnuts, roughly chopped (optional)

Instructions

1
In a large bowl, whisk together the olive oil, Greek yogurt, apple cider vinegar, Dijon mustard, and grated garlic until smooth and combined.
2
Add half the crumbled blue cheese to the dressing and mash it in with a fork until the dressing is creamy with small chunks remaining. Season with salt and pepper. Refrigerate for 15 minutes to let the flavors develop.

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