Romaine Wedge Salad
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 794
- Total Fat
- 79
- Saturated Fat
- 21
- Carbohydrates
- 9
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 14
- Cholesterol
- 91
- Sodium
- 878
- Total: 20 min
- Active: 15 min
Ingredients
4 slices thick-cut bacon
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup shredded Cheddar
3 tablespoons buttermilk
1 tablespoon fresh Italian flat-leaf parsley, chopped
2 teaspoons minced fresh dill
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
Splash distilled white vinegar
1 heart of romaine, end trimmed, halved
1/4 cup chopped Roma tomato
Directions
- In a medium skillet over medium heat, fry the bacon slices until slightly crisp, 5 to 8 minutes. Drain on paper towels and set aside to cool.
- Mix together the mayonnaise, sour cream, Cheddar, buttermilk, parsley, dill, garlic powder, pepper and vinegar in a medium bowl until smooth. Finely chop half of the bacon and throw into the bowl with the dressing. Rough chop the other half of the bacon and reserve for garnish.
- Transfer the halved romaine hearts to plates and spoon a good portion of dressing over the top of each, then sprinkle on the chopped tomatoes and reserved bacon.