When you’re planning a Fourth of July party {or any party for that matter} it’s important to have some quick and easy items on your menu so that you can throw them together on the fly then head outside to enjoy your party with your friends and family. That’s why I’m putting this salad in the mix for my July 4th party. The dressing can be made ahead of time as well as the bacon -- all you have to do is assemble!
This fork and knife salad is made with iceberg lettuce -- which I think is completely under-rated. I love how crispy iceberg is; there really is nothing better than crunching into this hearty wedge. I also went ahead and lightened up the dressing by using a combination of fat free sour cream and greek yogurt - it’s creamy, tangy and delicious! As for serving these wedges for a BBQ -- just plate them all up on a big platter, already dressed and let people grab a wedge with a pair of tongs!
Red, White and Blue Cheese Salad Wedge (makes 6 wedges)
1 head of iceberg lettuce, cored and sliced into 6 wedges
6 strips of bacon, cooked and crumbled
1/3 c. crumbled blue cheese
1 recipe Chunky Blue Cheese Greek Dressing
1 clove garlic, grated
4 oz fat free plain greek yogurt
4 oz fat free sour cream
juice of 1 lemon
salt and pepper to taste
1/4 c. crumbled blue cheese
Combine all dressing ingredients in a small bowl and refrigerate until
needed. If you think the dressing is too thick, thin it out with a little milk
until you reach your desired consistency.
1. Place all iceberg wedges on a large platter. Drizzle with blue cheese dressing and sprinkle with crumbled bacon and crumbled blue cheese. Finish with fresh ground black pepper.
This looks fabulous!
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