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

    Ingredients

  • 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

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.