Use a knife and fork to dig into this retro crispy steakhouse salad. A wedge makes a
beautiful presentation and is actually easier to make than a salad with torn greens.
HANDS-ON TIME
20 minutes
TOTAL TIME
20 minutes
MAKES
6 servings
INGREDIENTS
GREEN GODDESS DRESSING:
- 4 strips bacon
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- ¼ cup minced fresh parsley
- 1 green onion, finely chopped
- 1 small clove garlic, pressed or grated
- 1 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- pinch salt
WEDGE SALAD:
- 2 eggs (unshelled)
- 1 head iceberg lettuce, cored and cut in 6 wedges
- 2 vine-ripened tomatoes, seeded and diced
- half English cucumber, seeded and diced
- 6 radishes, diced
- 1 green onion, sliced
PREPARATION
NUTRITIONAL INFORMATION, PER SERVING: about 202 cal, 6 g pro, 17 g total fat (4 g
sat. fat), 7 g carb, 2 g fibre, 79 mg chol, 258 mg sodium, 405 mg potassium. % RDI:
6% calcium, 9% iron, 15% vit A, 25% vit C, 35% folate.
VARIATION
RUSSIAN WEDGE SALAD
Omit Green Goddess Dressing. Whisk together ⅔ cup mayonnaise,
2 tbsp tomato-based chili sauce, 1 tbsp grated onion, 1 tbsp drained
prepared horseradish, 1 tsp water, ¾ tsp Worcestershire sauce, ½ tsp hot
pepper sauce and pinch sweet paprika. Proceed with recipe as directed.
