Ingredients

The following ingredients have 4 Servings
  • 1 head of iceberg lettuce, sliced into quarters
  • 1/2 cup diced cherry tomatoes
  • 6 slices of bacon, diced
  • 1/4 cup diced red onion
  • 1/4 cup green onions, diced
  • 1/2 cup plain greek yogurt
  • 1/3 cup crumbled blue cheese
  • 1 tablespoon 2% milk
  • juice of 1 lemon
  • 1 garlic clove
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon onion powder
  • salt & pepper to taste

Instruction

  • To a small bowl add greek yogurt, blue cheese, milk, lemon juice, garlic clove, Worcestershire sauce, onion powder, salt, and pepper. Mix until combined and set aside.
  • To a medium skillet add diced bacon pieces. Saute for until bacon is browned, about 5-7 minutes. Pour bacon onto a paper towel-lined plate to soak up some grease.
  • Remove the loose leaves off the outside of the head of lettuce.Place iceberg lettuce on a cutting board. Slice lettuce in half so you have two equals halves. Flay each half on the flat side and slice in half again, so you have quarters.
  • Top each iceberg wedge blue cheese dressing, bacon, cherry tomatoes, red onion and green onions. Add more crumbled blue dressing if you’d like. (optional)