Loaded Wedge Salad Recipe

Instructions

• In a small mixing bowl combine mayonnaise, garlic, parsley, yogurt, lemon juice, vinegar, and bleu cheese. Season with salt and black pepper to taste. Cover and chill for at least 45 minutes.
• Place iceberg wedges on four large plates. Split spinach up equally and place around the wedge. Top with bacon, tomatoes, red onion, eggs, avocado and chicken; split equally between the four plates.
• Top with the blue cheese dressing or your choice of dressing.

Notes

• The blue cheese dressing is optional.  You can use any kind of dressing you like such as buttermilk ranch, creamy Italian, oil and vinegar, honey mustard, Thousand Island, or Green Goddess dressing.
• Steam your eggs not boil them.  Place them in a steamer basket with the basket just above the boiling water.  Cover and steam for 15 minutes for large eggs. Plunge them into cold running water to stop the cooking process.
• For even more flavor consider adding blue cheese crumbles, chives, or sunflower seeds.
• To keep your avocado from turning brown spritz or brush with a little lemon juice.
• For ease, already roasted rotisserie chicken is available at most grocery stores and warehouse stores.

Nutrition

Calories: 830kcal | Carbohydrates: 19g | Protein: 35g | Fat: 70g | Saturated Fat: 16g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 24g | Trans Fat: 0.3g | Cholesterol: 272mg | Sodium: 722mg | Potassium: 1252mg | Fiber: 8g | Sugar: 7g | Vitamin A: 7373IU | Vitamin C: 41mg | Calcium: 236mg | Iron: 5mg