Iceberg Wedge Salad with Green Goddess Dressing

This tasty twist on the classic iceberg wedge salad is topped with an ultra creamy green goddess dressing made with avocado, greek yogurt, feta, and herbs.

Course Salad

Cuisine American

Keyword Wedge Salad

Prep Time 10

Cook Time 8

Total Time 18

Servings servings

Calories 380kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

FOR THE SALAD:

4 slices bacon
½ head of iceberg lettuce
½ cup diced tomato plus extra to taste
¼ cup crumbled feta
1-2 TBSP fresh minced parsley or chives to garnish optional
sweet balsamic glaze to taste

Green Goddess Dressing:

¾ cup crumbled feta cheese (approx 3 oz)
½ medium avocado
2 stalks of green onion
½ cup fresh chopped parsley
¼ cup quality olive oil
¼ cup plain greek yogurt
3 TBSP red wine vinegar
2 TBSP water
1 clove of garlic
⅛ tsp salt or to taste
⅛ tsp dried oregano

Instructions

Chop bacon and add to a heated skillet on medium high heat. Pan fry until crisp, then remove from pan with a slotted spoon. Blot on paper towels and set aside.
Combine dressing ingredients in a food processor or blender and pulse until emulsified. To control thickness, feel free to add extra olive oil, vinegar, or water to taste, until desired thickness + flavor is reached.
Discard wilted outer leaves of your iceberg lettuce and slice lengthwise into 4 wedges. Arrange on a plate.
Just before serving, top with dressing, tomatoes, feta, bacon, and optional herbs to garnish. If adding balsamic, drizzle on top and serve right away. Enjoy!

Notes

No blender or food processor? No problem! The dressing can be made by mashing the feta and avocado with a fork, mincing your green onion, parsley, and garlic, and thoroughly whisking in the remaining ingredients.

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition