Wedge Salad with Creamy Italian Dressing

 

Wedge Salad with Creamy Italian Dressing

A quick, Atkins friendly, delicious salad!

 

Servings 3-4

 

Ingredients:

1 head iceberg lettuce (cut into equal wedges, no core)

3-4 slices bacon (prosciutto or pancetta will sub)

2 medium shallots (sliced)

1 small package cherry tomatoes (halved)

Parmesan Reggiano (to top)

 

Dressing –

2/3 cup Mayonnaise with Olive Oil

¼ cup heavy cream

2 teaspoons finely chopped fresh parsley

1 tsp dried basil

1 tbsp apple cider vinegar

1 tbsp garlic powder

Salt and pepper (to taste)

 

Directions:

  1. Wash and thoroughly drain lettuce wedges in colander.
  2. While lettuce is drying, render down bacon.
  3. Mix all dressing ingredients thoroughly.  Taste and re-season as necessary.
  4. Lightly salt and pepper tomatoes and shallots.
  5. Divide topping evenly among lettuce wedges and top with dressing and parmesan reggiano cheese.

Options: Add croutons. Add hard boiled eggs.

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  1. I’ve made wedge salads before. But I didn’t wash the lettuce wedges (didn’t think it was possible to wash them in the wedge state), I will try to wash them from now on!

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