I love wedges. Shoes and salads alike.Restaurant-style wedge salads can be loaded with fat, thanks to the dressing, cheese and bacon. This is a health-ified (not perfect, but better) version that is not lacking on flavor.
The Wedge
Serves two as a meal or four as a side/starter
2 hearts of Romaine lettuce
1 cup of chopped tomato
2 oz extra lean ham, sliced thin, cut into 1/2" strips
DRESSING
1/2 cup low fat buttermilk
1/2 cup low fat sour cream
1 clove garlic, pressed and finely minced
2-3 oz of Gorgonzola or blue cheese, crumbled
1/2 tsp salt
1/2 tsp fresh ground black pepper
Combine all dressing ingredients in a bowl. Place in refrigerator to chill for 20 minutes.
Add ham to a nonstick skillet over medium-high heat and saute until warm.
Cut stems off of Romaine hearts and place on a platter. Spoon dressing over wedges, then sprinkle on chopped tomato and heated ham strips. Garnish with fresh ground black pepper. Cut each wedge in half if serving as a side or starter.
Add ham to a nonstick skillet over medium-high heat and saute until warm.
Cut stems off of Romaine hearts and place on a platter. Spoon dressing over wedges, then sprinkle on chopped tomato and heated ham strips. Garnish with fresh ground black pepper. Cut each wedge in half if serving as a side or starter.
Nutrition Info per 1 wedge (as a main salad): 290 calories, 13 g fat, 23 g protein, 12 g carbohydrates, 3 g fiber
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