The wedge salad is generally more of a steakhouse standard than a football snack, but I made one for a football game and it was delicious, so perhaps bars should rethink their menu strategy from a salad perspective. In addition to being a steakhouse standard, the wedge salad is also notoriously low on any nutritional value. The classic wedge is made up of a thick wedge of iceberg lettuce (which isn't unhealthy, but as far as lettuces go, it's not the most nutrient rich), blue cheese dressing, and bacon. For a healthier take, I made a roasted wedge of cabbage, with Greek yogurt and blue cheese dressing, with a bit of bacon for flavor.
The cabbage is a much richer source of nutrients than iceberg lettuce, and the Greek yogurt dressing is a much healthier alternative to the typical mayo and sour cream or even buttermilk variety of blue cheese dressing. The bacon, while not especially healthy, is a minimal addition to the dish that adds color and flavor along with some protein and saltiness. The cabbage also adds a deeper layer of flavor while still maintaining the crunch you get from the more typical iceberg lettuce.
1/2 head of savoy cabbage
1 tablespoon olive oil
3 slices of bacon
1/2 cup Greek yogurt
1/4 cup of crumbled blue cheese
2 green onions - thinly sliced
- Preheat the oven to 375
- Cut the cabbage in thirds or quarters depending on how many people you have and how big you want your wedge
- Rub the outsides of the slices with olive oil and place a half a piece of bacon on top of each wedge
- Roast the cabbage for 40 minutes, one flat side down for 20 and then the other for 20
- Mix the yogurt, blue cheese, and scallion
- Remove the cabbage from the oven and tear or cut the bacon into small pieces
- Serve the cabbage with a dollop of dressing on top, add some black pepper for spice, and sprinkle some of the bacon over the dish
- Serve and enjoy!