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 Go to recipes By Stonyfield Vegetarian American Quick Meals SaladsA 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 Print RecipeIngredients1/2 C Stonyfield Organic Whole Milk Plain Yogurt4-6 slices prosciutto1 Tbsp lemon juice1 tsp Dijon mustard1/4 tsp garlic powder1/4 tsp salt1/8 tsp ground black pepperpinch cayenne pepper1/2 C crumbled mild blue cheese1 head iceberg lettuce, washed, patted dry well, and cut into 4 wedges1 C cherry tomatoes, halved1/4 C red onion, diced2 Tbsp chives1/2 tsp salt1/4 tsp black pepperdirectionsStep 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.