Now I know most people look to the wedge salad for the crispy bacon, creamy blue cheese, and thick 1000 Thousand Island dressing. This version may be vegetarian but will still fulfill all those wants and desires one craves from the classic.
Instead of 1000 Island dressing I opted to kick it old school with my lighter version of Green Goddess Dressing. Even though I didn’t grow up in the era of the Green Goddess, I still love its herbaceous and tangy kick.
1/4 cup reduced-fat mayo (I prefer Hellmann’s)
4 oz non-fat Greek Yogurt (Fage or Oikos)
1/2 cup reduced fat buttermilk
1/4 cup reduced-fat sour cream (I prefer Breakstone’s)
1/8 cup fresh tarragon
1 cup fresh parsley
1/4 cup chives
1/4 cup fresh dill
1/4 cup fresh basil
1 anchovy, drained
1 tbsp lemon juice
salt and pepper to taste
Throw everything into the food processor or blender…
Blend it together and that’s it!
Homemade dressing! And this will keep for about a week in your fridge.
Next, take your head of iceberg lettuce and bang it hard on your cutting board with the core making the most contact with the board. After one good bang, the core will just slip out. Then divide your wedge into quarters.
As for the toppings I kept it pretty simple.
You of course could add anything you like, hard-boiled eggs, turkey bacon, corn, scallions, mushrooms, etc. The possibilities are really endless. For me though, this is perfect. The crunchy, refreshing bite of the iceberg, the creaminess of the blue cheese, topped off with the tang of the retro green goddess dressing. Doesn’t need anything else!