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almost guilt-free wedge salad

(2 ratings)
Torrey avatar
Recipe by
Torrey Moseley
@Torrey
Dallas, TX

I love everything about wedge salads...ripe tomatoes, tons of bleu cheese dressing, and bacon--LOTS of bacon. I love everything EXCEPT the mega calories. So here is my version-- "skinnied" down to alleviate any "eaters remorse". The dressing is made from scratch. The bacon is turkey bacon. Have seconds or thirds~it's that good.

(2 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 10 Min

Ingredients For almost guilt-free wedge salad

  • 1
    head iceberg lettuce
  • 2
    ripe tomatoes
  • 8
    slices turkey bacon
  • GUILT-FREE BLUE CHEESE DRESSING
  • 1 c
    lite or fat-free mayonnaise
  • 1 c
    low-fat or fat-free buttermilk
  • 1/2 c
    bleu cheese, crumbled
  • 2 Tbsp
    mixed dried herbs, your choice (basil, oregano, thyme, parsley)
  • 1 to 2 tsp
    fresh-ground black pepper
  • 1/4 tsp
    garlic powder
  • *
    dash or two cayenne pepper
  • *
    salt to taste
  • CANDIED PECAN TOPPING
  • 1/2 c
    pecan halves
  • 1/2 c
    sugar
  • 1 c
    water
  • dash or two of cayenne pepper
  • salt to sprinkle on top
  • sugar to sprinkle on top

How To Make almost guilt-free wedge salad

  • 1
    cut lettuce head into quarters. Place each on own plate or in bowl.
  • 2
    Slice tomatoes into wedges. Arrange on plates/bowls around lettuce wedge.
  • 3
    Cook turkey bacon in microwave until crisp. 1. Lay pieces, side by side, on paper-towel covered plate. 2. Cover with another paper towel. 3. Cook for 3-6 minutes depending on microwave. Mine is 1000 watts and it takes about 4-5 minutes. Check after 3 minutes of cooking, continue at 1 minute intervals until crisp. Careful...it burns easily.
  • 4
    Let bacon cool. Crumble into small pieces.
  • 5
    For Dressing: 1. Combine mayo, buttermilk, herbs, seasonings. Mix well. Add blue cheese and stir until combined. Can store in fridge for about a week.
  • 6
    Pour dressing over each salad. Sprinkle with bacon pieces and candied pecans.
  • 7
    For pecan topping: 1. Preheat the oven to 350°. 2. In a small saucepan, combine the sugar, and water; stir until sugar dissolves. 3. Bring to boil. Cook over medium heat, stirring, for 5 minutes. 4. Add pecans and stir until coated. 5. Using a slotted spoon, transfer pecans to a pie plate and sprinkle lightly with salt, cayenne & a little sugar. 6. Bake for 7-10 minutes, or until the nuts are fragrant and lightly caramelized. Let cool.
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