Wedge Salad with Bacon and Feta Cream
- Level: Easy
- Yield: 4 to 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 357
- Total Fat
- 28
- Saturated Fat
- 10
- Carbohydrates
- 15
- Dietary Fiber
- 3
- Sugar
- 10
- Protein
- 12
- Cholesterol
- 45
- Sodium
- 819
- Total: 1 hr 25 min (includes pickling time)
- Active: 25 min
Ingredients
8 slices bacon
1 head iceberg lettuce, cut into 6 wedges
Chunky Feta Cream Sauce, recipe follows
2 medium tomatoes, diced
Pickled Red Onions, recipe follows
Coarsely ground black pepper
Chunky Feta Cream Sauce:
2 ounces feta, crumbled
1/2 cup whole-milk Greek yogurt
2 tablespoons olive oil
1/2 teaspoon paprika
Coarsely ground black pepper
Pickled Red Onions:
1 cup warm water
1/2 cup apple cider vinegar
4 1/2 teaspoons sugar
1 teaspoon kosher salt
1 large red onion, thinly sliced
Tabasco sauce
Directions
- Add the bacon to a large saute pan, turn the heat to medium and cook, flipping after 5 minutes, until the bacon is crisp, about 10 minutes. Transfer the bacon to a paper towel-lined plate to drain. When cool enough to handle, chop into small pieces.
- Arrange the lettuce wedges on a platter. Top with the Chunky Feta Cream Sauce, bacon, tomatoes and Pickled Red Onions. Season with coarsely ground black pepper.
Chunky Feta Cream Sauce:
- In a high-speed blender, combine the feta, yogurt, olive oil, paprika and a few turns of pepper and blend until very smooth. Taste and adjust the seasoning if desired. Cover and refrigerate until ready to use (this can be made a day or two in advance).
Pickled Red Onions:
- Whisk together the water, vinegar, sugar and salt in a bowl. Add the onion, cover and let sit at room temperature for an hour or in the refrigerator overnight. Add tabasco sauce to taste.