A steakhouse classic lightened up with the addition of protein-rich yogurt and lower-fat, lower-calorie crispy prosciutto instead of bacon bits. Top with a blue cheese yogurt dressing for a true restaurant-at-home experience.
Steakhouse Wedge Salad
A steakhouse classic lightened up with the addition of protein-rich yogurt and lower-fat, lower-calorie crispy prosciutto instead of bacon bits. Top with a blue cheese yogurt dressing for a true restaurant-at-home experience.
Ready In: 15 minutes
Level: Easy
Prep: 10 minutes
Cook: 5 minutes
Yields: 4 servings
- 1/2 C Stonyfield Organic Whole Milk Plain Yogurt
- 4-6 slices prosciutto
- 1 Tbsp lemon juice
- 1 tsp Dijon mustard
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- pinch cayenne pepper
- 1/2 C crumbled mild blue cheese
- 1 head iceberg lettuce, washed, patted dry well, and cut into 4 wedges
- 1 C cherry tomatoes, halved
- 1/4 C red onion, diced
- 2 Tbsp chives
- 1/2 tsp salt
- 1/4 tsp black pepper
Ingredients
directions
Step 1
In a large, dry, nonstick pan over medium heat, cook prosciutto slices until fat turns golden and meat darkens in color, about 5 minutes. Transfer to paper towels to drain. They will continue to crisp up as they cool. Once cool, crumble into bite-sized pieces and set aside.
Step 2
Whisk yogurt, lemon juice, mustard, garlic powder, salt, pepper and cayenne in a small bowl. Fold in crumbled blue cheese. Chefs Tip: Add dressing ingredients to a mason jar and shake. Place the lid on top and store in the refrigerator for up to 7 days.
Step 3
Arrange each wedge of iceberg lettuce on a plate and spoon dressing over. Garnish with cherry tomatoes, red onion, crispy prosciutto bits, chopped chives, salt, and pepper.
