Quick & Healthy No-Cook Summer Salad Recipe: Refreshing Iceberg Wedge Salad

🧂 Ingredients

• 1 Head Iceberg Lettuce, Large
• 8 Slices Oscar Mayer Fully Cooked Bacon

  2.52 Oz Box
• 8 Large Hard Boiled Eggs, Cooked
• 1 Cup Reduced Fat Blue Cheese Crumbles
• 1 Pint Cherry or Grape Tomatoes, Halved
• Bunch Fresh Chives, Snipped or Chopped
• 1 Cup Nonfat Plain Greek Yogurt
• 1/3 Cup Fat Free Buttermilk
• 1 Tsp Dijon Mustard
• 1 Tsp Lemon Juice
• 1 Tbl Dried Parsley
• 2 Tsp Garlic Powder
• 2 Tsp Onion Powder
• 1 Tbl Dried Chives
• 1/4 Tsp Black Pepper
• 1 Tsp Salt
• 1 Tsp Dried Dill

Instructions

• 1 Combine all the salad dressing ingredients into a mason jar.  Stir well and
  shake to combine.  If not serving immediately, put into the refrigerator until
  serving.  This makes 1 cup of dressing.
• 2 Halve the Iceberg Lettuce. Keep the core intact. Then halve each half of lettuce
  - making 4 wedges.
• 3 Chop all the hard boiled eggs. Crumble 8 fully cooked bacon strips. Halve the
  cherry tomatoes.
• 4 Arrange 4 iceberg wedges on 4 plates. Drizzle 2-4 tablespoons of the ranch
  dressing over each wedge.
• 5 Next, evenly distribute the bacon, blue cheese, tomatoes, eggs and chopped fresh
  chives among the lettuce wedges.
• 6 This makes 4 servings. Each serving is 7 WW Points. Enjoy!
• 7 Be aware that if you use the nutrition information below and put it into the WW
  calculator to calculate points, you will get a higher reading. The Nutrition
  Information Analysis below is not taking into consideration the WW 0 Point
  Foods. 7 WW is the accurate calculation per serving.

Nutrition Info