Healthier Wedge Salad
A crisp, refreshing wedge salad with all the classic satisfaction and half the guilt. Iceberg lettuce topped with a creamy Greek yogurt blue cheese dressing, smoky turkey bacon, and juicy cherry tomatoes. Ready in 15 minutes for a restaurant-quality starter or light lunch.
For 4 servings
- fry · ~8 min
Cook the turkey bacon until crisp.
1.Heat a nonstick skillet over medium heat.2.Add turkey bacon slices in a single layer.3.Cook 3-4 minutes per side until crisp and golden.4.Transfer to paper towels to drain and cool, then crumble.TIPDon't crowd the pan — it prevents crisping. Cook in batches if needed. - mix · ~3 min
Make the lighter blue cheese dressing.
1.In a mixing bowl, combine Greek yogurt and crumbled blue cheese.2.Add lemon juice, minced garlic, salt, and black pepper.3.Whisk until smooth and creamy, leaving some blue cheese chunks for texture.TIPMake the dressing 10 minutes ahead — the garlic mellows beautifully. - prep · ~4 min
Cut the iceberg lettuce into wedges.
1.Remove any wilted outer leaves from the lettuce head.2.Trim the core slightly without detaching the leaves.3.Cut the head in half through the core, then cut each half into wedges.4.Rinse wedges gently under cold water and pat dry.TIPKeep the core intact — it holds the wedge together when serving. - assemble · ~3 min
Assemble the wedge salads.
1.Place each lettuce wedge cut-side up on a chilled plate.2.Drizzle generously with the blue cheese dressing.3.Scatter halved cherry tomatoes around each wedge.4.Top with crumbled turkey bacon and sprinkle with fresh chives.TIPChill the plates for 5 minutes before plating — keeps the salad extra crisp. - serve
Serve immediately with extra black pepper.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the lettuce wedges very dry after rinsing to prevent watering down the dressing.
- 2For best texture, use full-fat Greek yogurt — low-fat versions can make the dressing thin and watery.
- 3Let the turkey bacon cool completely before crumbling so it stays crunchy on the salad.
- 4Make the dressing up to 2 days ahead — the flavors meld and the garlic becomes milder.
- 5Leave a bit of core attached to each wedge so the leaves stay together when you cut through.
- 6Chill the serving plates in the freezer for 5 minutes to keep the iceberg ultra-crisp.
Adapt it for your goals.
High-Protein
Swap turkey bacon for grilled chicken strips or chopped hard-boiled egg — perfect for a post-workout lunch that still feels indulgent.
VegetarianVegetarian
Skip the turkey bacon and add toasted walnuts or pecans for crunch and healthy fats, plus a few extra blue cheese crumbles.
Low Carb/KetoLow-Carb/Keto
Use full-fat sour cream instead of Greek yogurt (or a mix) and add avocado slices — the extra fat keeps you full and fits keto macros.
SpicySpicy
Add a pinch of cayenne or a drizzle of sriracha to the dressing, and swap chives for sliced pickled jalapeños for heat and tang.
Why this is on our healthy list.
High in Protein
Greek yogurt and turkey bacon both contribute lean protein, which helps keep you satisfied and supports muscle maintenance.
Lower in Saturated Fat
Using Greek yogurt instead of traditional mayo or heavy cream in the dressing significantly reduces saturated fat while keeping a creamy texture.
Rich in Calcium
Blue cheese and Greek yogurt provide a good amount of calcium, which is essential for bone health.
Hydrating and Low-Calorie Base
Iceberg lettuce is over 95% water, making this a hydrating, volume-rich base that fills you up without excess calories.
Frequently asked questions
Yes — substitute crumbled feta or goat cheese for a similar tangy, creamy effect, or simply use plain Greek yogurt with extra lemon and garlic.
