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

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By Stonyfield

• Vegetarian
• American
• Quick Meals
• Salads

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

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Prep: 10 minutes

Cook: 5 minutes

Yields: 4 servings

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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.