The Wedge salad

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Iceberg is really under-rated – ok it’s not big on its nutritional value but It’s crispness with bacon and a creamy blue cheese dressing is the ultimate comfort food. For this recipe I used fat-free sour cream and low fat buttermilk, you can use regular if you like.

Ingredients:
4 oz bacon, cooked crisp and cut into 1″-thick pieces
1/2 shallot, chopped
3/4 c sour cream
1/2 c buttermilk
1 TBSP chives, chopped
1 TBSP white wine vinegar
1/2 c blue cheese, crumbled
salt and pepper
1 small head of iceberg lettuce
1/4 red onion, thinly sliced

Whisk 1/2 shallot, sour cream, buttermilk, chives, white wine vinegar in a small bowl; fold in 1/2 c crumbled mild blue cheese, salt and pepper. Cut 1 small head of iceberg lettuce into 4 wedges; place on plates and spoon dressing over. Top with bacon, 1/4 thinly sliced small red onion, and more crumbled blue cheese and chopped chives.

Serves 4.

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