I seem to be incapable of letting “retro” recipes die. First, I insisted that cheeseballs are really classic, and now I’m throwing down a wedge salad. Whatever, I’ve never understood how something so essential to life itself, like food, can ever be trendy, anyway.
The good news is that this wedge salad is not the sad hunk of iceberg you see at old timey steakhouses. Instead, I started with halved heads of romaine, and topped them with green onions, bacon, avocado, tomato, cilantro and NatureBox Cheddar and Onion Sunflower Kernels. But the best part is the Green Chile Yogurt Dressing: Greek yogurt, fresh lime juice, green chiles and a hint of cumin.
For the Green Chile Yogurt Dressing:
- Juice of 1 lime
- 3/4 cup Greek yogurt
- 2 tablespoons canned diced green chiles, drained
- 1/4 teaspoon cumin
- Pinch of kosher salt and ground black pepper
For the Southwestern Wedge Salads:
- 2 heads of Romaine lettuce, halved lengthwise
- 4 green onions, thinly sliced
- 4 slices turkey bacon or regular bacon, cooked and crumbled
- 1 avocado, peeled and diced
- 1 medium tomato, chopped
- 1/4 cup chopped fresh cilantro
- 1/4 cup NatureBox Cheddar and Onion Sunflower Kernels
- Make the Green Chile Yogurt Dressing: In small bowl, whisk together lime juice, yogurt, chiles, cumin, salt and pepper.
- Make the Southwestern Wedge Salads: Arrange lettuce heads on large platter or individual salad plates. Top with onions, bacon, avocado, tomato, cilantro and sunflower kernels. Serve with Green Chile Yogurt Dressing.
Disclosure: This post is part of an ongoing relationship I have with NatureBox for recipe development. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.