Low Carb Wedge Salad with Homemade Blue Cheese Dressing

Low Carb Wedge Salad with Homemade Blue Cheese Dressing

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Blue Cheese dressing is one of my favorite salad dressings, but store-bought brands have so many additives and fats that don’t agree with me that making my own is a great option. This yummy salad can be a meal itself or it can be a great side dish to accompany another low carb main dish such as these Oven-Baked Lemon Pepper Chicken Legs.

Low Carb Wedge Salad with Homemade Blue Cheese Dressing Recipe

What You Need to Make This Low Carb Wedge Salad with Homemade Blue Cheese Dressing Recipe

  • Mixing Bowl (glass is best)
  • Avocado Mayonnaise (Primal Kitchen is our favorite brand for this type of mayo)
  • Blue Cheese Crumbles
  • Plain Greek Yogurt
  • Sour Cream
  • Garlic Salt
  • Sea Salt
  • Black Pepper
  • Half & Half (optional)
  • A Head of Iceberg Lettuce
  • 2 Avocados
  • Uncured Bacon (Sugar-Free is Best if trying to cut down the carbs the most)
  • 3 Hard Boiled Eggs
  • Celery Stalk

Other Low Carb Recipes

Ingredients:

  • 1 large Head of Iceberg Lettuce, cut into 6 wedges
  • 2 large Avocados, diced
  • 3 strips Uncured Bacon (Sugar-Free), cooked crispy and crumbled
  • 3 Hard-Boiled Eggs, peeled and chopped
  • 1 large Stalk of Celery, chopped
  • Sea salt to taste
  • Black Pepper to taste

Ingredients for the Dressing:

  • 2 Tbsp Avocado Mayonnaise
  • 2 oz. Blue Cheese Crumbles
  • 2 Tbsp Plain Greek Yogurt
  • 2 Tbsp Full Fat Sour Cream
  • 1 tsp Garlic Salt
  • Sea Salt, to taste
  • Black Pepper, to taste
  • 2-3 Tbsp Half & Half (optional)

Directions:

To make the blue cheese dressing, combine the avocado mayonnaise, blue cheese crumbles, plain Greek yogurt, full-fat sour cream, and garlic salt in a medium glass or another non-reactive bowl. Stir just enough half & half into the blue cheese mixture to reach your desired consistency. Season the mixture with salt and black pepper, to taste, and stir to combine. Cover and refrigerate until ready to use. Tip: For the best results, prepare the blue cheese dressing the prior evening to give the flavors a chance to blend together well.

When ready to serve the wedge salad, place each wedge of iceberg lettuce onto individual serving plates. Drizzle each iceberg wedge with some homemade blue cheese dressing, and then top each with an equal amount of diced avocado, crumbled crispy bacon, chopped hard-boiled eggs, and chopped celery. Season the salad with salt and black pepper to taste. Serve immediately.

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