Tuesday
Iceberg wedge salad with blue cheese dressing and bacon
Iceberg wedge
salad with blue cheese dressing and bacon
·
10 Minutes
·
Serves 2
·
Easy
Ingredient
•
Smoked Streaky Bacon 6 Rashers
•
Blue Cheese 100g, Crumbled
•
Half-Fat Soured Cream 100ml
•
Mayonnaise 2 Tsp
•
Cider Vinegar Or White Wine Vinegar 1 Tbsp
•
Iceberg Lettuce ½, Small
• Chives
A Handful, Snipped
Recipe
1.
Grill the bacon until it is really golden and crisp all over, then break
it up into big pieces.
2.
Put the cheese in a bowl, add the soured cream, mayo, vinegar and lots
of seasoning. Mix everything together, breaking up the bigger bits of cheese so
you have a creamy, spoonable dressing (add a splash of water if needed). Season
well.
3. Cut the iceberg
into 2 fat wedges and arrange 1 on each plate. Spoon over the dressing and top
with the bacon and chives.
·
Per serving 526kcal | protein 28.9g | carbs 3.8g | fat 43.7g |
sat fat 18.3g | fibre 0.7g | salt 3.7g
