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BLT Wedge Salad
Crispy bacon and tomatoes over an icy cold wedge of lettuce with a refreshing dressing and crunchy croutons.
servings: 4
total time: 20 minutes
recipe by: Rae
Ingredients
- Dill Yogurt Dressing:
- 1 tsp minced shallots
- 1 TBSP fresh dill, chopped
- 1/2 cup plain yogurt
- dash salt
- pinch pepper
- Croutons:
- 2 cups cubed hearty bread
- 2 TBSP oil
- dash salt
- dash pepper
- The Wedge:
- 1 head iceberg lettuce, cut into 4 wedges.
- 4 strips homemade bacon, cooked
- 1/2 cup grape or cherry tomatoes
Directions
- Preheat oven to 425 F. Mix all Dill Yogurt Dressing ingredients together in a bowl and set in the fridge.
- Mix the bread cubes, oil, salt and pepper in a bowl. Spread on a baking sheet and bake in oven for 15 minutes or until crisp. Set aside.
- Pull the core from the iceberg lettuce and cut into quarters, large wedges.
- Remove any large falling off leaves and save for another recipe.
- Place the lettuce wedges and 4 salad plates in the freezer for 5-8 minutes. DO NOT LET IT FREEZE. You just want it extremely cold.
- Remove the lettuce wedges and place on to the cold plates. Top with a scoop of the dressing, chopped tomatoes and then crumble the bacon over the top.
- Serve immediately with extra dressing on the side.
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