A delicious green goddess wedge salad, topped with bacon, blue cheese crumbles and cherry tomatoes and homemade green goddess dressing with Greek yogurt.
The first time I had a wedge salad was a few summers ago on my birthday. Mr. B. and I made a day of it and went to the Shedd Aquarium and then to the Melting Pot for dinner.
The Melting Pot used to have a themed dinner that had a specially selected cheese fondue, salad, meat selection and chocolate fondue based on the time of year. That was what we chose to eat and a beautiful and delicious wedge salad was part of that.
I had never eaten a wedge salad before because to me it was just a hunk of lettuce with some dressing thrown on. Now that I look back I realize I was sorely missing out on the blue cheesy bacon-y goodness with a crunchy chunk of iceberg.
Typically wedge salads are served with blue cheese dressing, but for my salad here on Honey and Birch, I wanted to do something different. I came across this really different dressing – the green goddess.
According to my research, before ranch dressing it was the most popular dressing on the West Coast.
And my green goddess wedge salad was born.
Green Goddess Dressing
Green goddess dressing, in many ways, reminds me of caesar dressing thanks to the anchovy fillets. They may seem a little gross, but don’t skimp on them. It really makes the difference between a good salad dressing and a bad one.
In addition to that are all the “green” herbs – parsley, green onion, tarragon and chives. I just love mixing this salad up because it smells herby and wonderful.
Green Goddess Wedge Salad
Putting together a green goddess wedge salad is pretty easy. You will need the following ingredients:
- Iceberg lettuce
- cooked bacon, chopped
- cherry tomatoes, halved
- blue cheese crumbles
- Green Goddess dressing
Cut a chunk of iceberg lettuce from the head of lettuce. Sprinkle tomatoes, bacon, blue cheese and dressing over the wedge of lettuce.
And that’s it.
I have to say this was so enjoyable to eat – I just love the crunchiness of a wedge salad. I could eat one every day. Before you cook your bacon, check out this awesome bacon cooking tutorial from Cucina Kristina.
- 1 cup plain fat-free Greek yogurt
- ½ cup reduced fat mayonnaise
- 2 teaspoons Worcestershire sauce
- 2 teaspoons fresh lemon juice
- 3 canned anchovy fillets
- 1 garlic clove
- ⅔ cup fresh parsley leaves
- ¼ cup green onions, chopped
- ¼ cup fresh tarragon leaves
- ¼ cup fresh chives
- Place Greek yogurt, mayonnaise, Worcestershire sauce, lemon juice, anchovies and garlic in a food processor. Process until smooth.
- Add parsley, green onions, tarragon and chives and process until minced.
- Chill for 3 hours before serving.