Wedge Salad with Creamy Italian Dressing


Wedge Salad with Creamy Italian Dressing

A quick, Atkins friendly, delicious salad!


Servings 3-4



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)



  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.

  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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