Photo: Anna Pelzer
Wedge Salad with Buttermilk Dressing and Blue Cheese
9 ingredients
Serves 6.
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Buttermilk and low-fat Greek yogurt lend body to this tangy salad dressing without the added fat of mayonnaise. A bit of crumbled blue cheese adds richness, but omit it if you wish.
Estimated Nutrition (whole recipe, rough)
381
Calories
33g
Protein
18g
Fat
26g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Yogurt | 170g plain Greek | 100 |
| Blue Cheese | 1 oz (28g) | 100 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Iceberg Lettuce | 1 cup shredded (36g) | 5 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup low-fat or nonfat Greek yogurt
- 1/2 cup buttermilk
- 1 Tbs. fresh lemon juice
- 2 dashes of hot sauce
- 2 tsp. coarsely ground pepper
- 1/3 cup chopped fresh chives, plus more for garnish
- Kosher salt, to taste
- 1 head iceberg lettuce, cut into 6 wedges
- 3 oz. crumbled blue cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes