Dana Slatkin

Healthy Iceberg Wedge Salad with Light Ranch Dressing and Blue Cheese

Iceberg Wedge Salad

People often comment on the way I dress. I suppose it’s a little unconventional: a mix of girly and urban, ruffles and zippers, blazers and jeans. My clothes are rather like my cooking — a daily mashup of my ever-changing contradictions.

 

So you might guess what’s been on my mind lately. As salads go, this one’s not exactly cutting-edge. In fact, it has made the rounds on so many steakhouse menus, you might call it old school. But this is not your grandma’s recipe. With only an ounce of blue cheese per serving and a healthy dose of yogurt, the dressing tastes so rich you’ll think you’re splurging. But here’s the cheat: low fat buttermilk stretches the flavors without diluting them, invigorating the crisp wedge with a bright new stroke.

This salad is the perfect basic on which to layer your own touches: try Cotija cheese, roasted corn, avocado and black beans…or feta cheese, tomato, pine nuts and Kalamata olives. Use romaine hearts and pecans for an upscale twist; add bacon and hard-boiled egg for a downtown vibe. However you decide to style it, the wedge is back. At least for now.

Tonight, I’ll be serving this salad with a hearty Spanish-inspired White Bean, Leek and Potato Soup.

There is still plenty of time to send in your recipe for the January cooking contest!

Photo credit: chobani.com

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Comments

  1. Emily says:

    Thanks for sharing, Dana! This recipe never gets old. The dressing makes a great marinade and is delicious on sandwiches too!

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