Red Meat Allergy Friendly Wedge Salad with Blue Cheese Dressing
Total time30 min
Prep time15 min
Cook time0 min
4.9(14)
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Learn more →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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