This easy creamy herb dressing made with Greek yogurt is healthy yet so delicious you’ll want to slather it on everything!
ou know those iceberg wedges on restaurant menus served with blue cheese and crumbled bacon? They haunt me. I’ve literally wanted to order one for decades and just never have. Iceberg is some pointless ass lettuce. I mean, why can’t they just do that exact same thing with a lettuce that actually tastes like something (not to mention, has some nutritional value) instead of the water logged nothingness that is iceberg?
I’ve been on a bit of carb bender the past couple weeks. It was crazy delicious and worth every bite but when I got my ass handed to me on a 100 thruster wod with 3 burpees every minute on the minute until you finished the other day, I realized it’s time to snap back into that thing called moderation when it comes to pasta, bagels, donuts, ice cream, pie, cookies and bread (seriously, that has been my diet lately- just look at instagram if you don’t believe me).
So I made my own version of the famous lettuce wedge.
Crispy romaine, creamy Greek yogurt and fresh herbs. Had we not run out of bacon the morning I made this, it would’ve been on there too. Thank god bacon isn’t a carb. What a sad thing that would be.
- 1/2 cup plain (preferably full fat) Greek yogurt
- 1 tablespoon chopped red onion
- 1 clove garlic
- 1/2 lemon, juiced
- dash worcestshire sauce
- salt & pepper to taste
- 1/4 cup parsley
- 2 tablespoons chives
- 1 tablespoon sage
- 1 head of romaine lettuce, cut into wedges
- Combine everything but the fresh herbs in a food processor.
- Process until smooth.
- Pulse in the fresh herbs until finely chopped.
- Pour over the lettuce wedges and serve.