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What Youll Need for your Macro-friendly Wedge Salad with Creamy Blue Cheese Dressing For the salad: Half a head of romaine or a wedge of iceberg (150 g) Cherry tomatoes, halved (50 g) Bacon, cooked and crumbled (9 g) Red onion, diced small (20 g) Radishes, sliced thinly (optional 20 g) Reduced-fat blue cheese (7 g) Creamy blue cheese dressing (60 g) *recipe below Balsamic glaze (7 g) For the creamy blue cheese dressing: Reduced-fat blue cheese (60 g) Non fat Greek yogurt (120 g) Light mayonnaise (60 g)* Non fat milk (45 g) Red wine vinegar (45 g) Lemon juice (7 g) Parsley (fresh), minced (5 g) or sub 1 tsp dried parsley Chives (fresh), minced (5 g) or sub 1 tsp dried chives Dill (fresh), minced (3 g) or sub tsp dried dill Garlic powder Kosher salt Pepper To make the dressing, combine all ingredients in a bowl and mix well with a whisk or fork
Minced onion 1 tsp
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