Loaded wedge salad with honey Dijon yoghurt dressing
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- 10-15mins
- 4-6 servings
Ingredients
1 head Iceberg lettuce
125g Farmland thin sliced streaky bacon, European style
1 cup assorted cherry tomatoes, halved and quartered
2 tbsp FreshLife pumpkin seeds, lightly toasted
A handful Superb Herb chives, chopped
For Honey Dijon yoghurt dressing
½ cup plain yogurt, unsweetened
¼ cup extra virgin olive oil
1 tbsp Dijon mustard
1 ½ tbsp honey
3 tbsp DYC apple cider vinegar
1 clove garlic, minced
½ tsp salt
black pepper
Method
An impressive looking, but very easy to prepare salad. This lettuce salad is perfect to serve at your next barbecue party. Serve on a big platter for sharing — it’ll become your signature dish!
- Preheat a large non-stick skillet over medium/high heat. Place slices of bacon in the pan, making sure they are not overlapping. Cook for 6-7 minutes until the bacon is crispy, firm to touch and darker in colour. Transfer the cooked bacon to the paper towel-lined plate and let rest for 5 minutes. When cool enough to handle, crumble the bacon in the paper towel. Set aside.
- Prepare the lettuce by removing the outer leaves, then cut into wedges. Cut the end to remove the stem. Chill in the fridge until ready to serve.
- To make the dressing : Place all ingredients in a small bowl. Mix well.
- Arrange the lettuce wedges on a large platter, drizzle with the dressing, then load with tomatoes, pumpkin seeds, the bacon crumb and the chives. Enjoy.