Little Gem Wedge Salad with Blue Cheese & Herb Dressing

Little Gem Wedge Salad with Blue Cheese & Herb Dressing

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From: EatingWell Magazine, March/April 2017

Little Gem lettuce is like a cross between romaine and butterhead. It's perfect for making an updated take on the wedge salad in this healthy recipe. If you can't find Little Gem, use half a romaine heart for each serving. You can order Point Reyes Original blue cheese online from or substitute another raw-milk blue cheese.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • Blue Cheese & Herb Dressing
  • ¾ cup crumbled Point Reyes Original blue cheese
  • ⅔ cup whole-milk plain Greek yogurt
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons white-wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped flat-leaf parsley
  • 1 tablespoon chopped fresh oregano
  • 1 medium clove garlic
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • Salad
  • 6 heads Little Gem lettuce
  • ½ cup crumbled blue cheese
  • 3 pieces bacon, cooked and crumbled
  • 2 scallions, thinly sliced on the diagonal


  • Prep

  • Ready In

  1. To prepare dressing: Place ¾ cup blue cheese, yogurt, oil, vinegar, mustard, parsley, oregano, garlic, salt and pepper in a blender or food processor. Blend until almost smooth.
  2. To prepare salad: Cut each head of lettuce in half lengthwise and place on a large salad plate. Dollop 2 tablespoons of the dressing over each serving and top with more blue cheese, bacon and scallions. Serve with extra dressing on the side, if desired.
  • To make ahead: Refrigerate dressing (Step 1) for up to 5 days.

Nutrition information

  • Serving size: 2 cups each
  • Per serving: 169 calories; 13 g fat(6 g sat); 2 g fiber; 5 g carbohydrates; 8 g protein; 56 mcg folate; 20 mg cholesterol; 2 g sugars; 0 g added sugars; 9,163 IU vitamin A; 13 mg vitamin C; 170 mg calcium; 1 mg iron; 372 mg sodium; 344 mg potassium
  • Nutrition Bonus: Vitamin A (183% daily value), Vitamin C (22% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, ½ high-fat meat, 1 fat

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