Wedge Salad with Blue Cheese Dressing
A healthy twist on a classic wedge salad, enjoy with crispy roasted shiitake mushrooms or add in some quality bacon for extra protein. This quick dressing comes together in minutes and doesn't have any high inflammatory oils like most store bough dressings.
Ingredients
- 1 head of iceberg lettuce
- 1 cup cherry tomatoes
Dressing:
- ½ cup full-fat sour cream
- ¼ cup olive oil or avocado oil
- 2 oz blue cheese crumbled
- 2 tbsp white wine vinegar
- 2 tbsp avocado oil mayonnaise
- 1 tsp coconut aminos
- ¼ tsp each garlic powder and ground black pepper
- ⅛ tsp sea salt
- “Bacon”
"Bacon": (OR omit and use good quality pork bacon without preservatives)
- 8 oz shiitake mushroom caps thinly sliced
- 3 tbsp avocado oil or olive oil
- ¼ tsp sea salt
Instructions
- Prepare lettuce by washing, drying and cutting into quarters. Set aside. Mix dressing together by adding all ingredients into a glass jar or container and whisk together. Place in fridge until ready to use.
- To make the mushroom "bacon" preheat oven to 400 degrees. Then spray a baking sheet with olive or avocado oil. In a bowl toss mushrooms with oil and salt. Place sliced mushrooms on sheet, not overlapping. Bake for about 20-25 minutes, stirring about twice. Bake until browned.
- To put salad together add lettuce wedge to plate, drizzle with dressing, top with tomatoes and bacon and serve!