Print Recipe
Copy LinkBLT Wedge Salad
Servings: 4
Total Time: 20 minutes
Ingredients
Dill Yogurt Dressing:
1tsp shallots, minced
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
1. Preheat oven to 425 F. Mix all Dill Yogurt Dressing ingredients together in a bowl and set in the fridge.
2. 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.
3. Pull the core from the iceberg lettuce and cut into quarters, large wedges.
4. Remove any large falling off leaves and save for another recipe.
5. 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.
6. 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.
7. Serve immediately with extra dressing on the side.
2. 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.
3. Pull the core from the iceberg lettuce and cut into quarters, large wedges.
4. Remove any large falling off leaves and save for another recipe.
5. 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.
6. 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.
7. Serve immediately with extra dressing on the side.
