A delicious green goddess wedge salad topped with bacon, blue cheese crumbles, cherry tomatoes, and a homemade green goddess dressing made with Greek yogurt.
The first time I tried a wedge salad was a few summers ago on my birthday. Mr. B. and I spent the day at the Shedd Aquarium and finished with dinner at The Melting Pot. They used to offer seasonal themed dinners—cheese fondue, salad, a selected protein, and chocolate fondue—and the wedge salad was one of the highlights.
I’d always dismissed wedge salads as simply a chunk of lettuce with dressing. Once I tasted the combination of tangy blue cheese, crispy bacon, and crunchy iceberg, I realized what I’d been missing.
While wedge salads are usually paired with blue cheese dressing, I wanted something different. I discovered green goddess dressing and loved its bright, herb-forward flavors. Before ranch dominated, green goddess was reportedly one of the most popular dressings on the West Coast.
Green Goddess Dressing
Green goddess dressing shares some characteristics with Caesar because of the anchovy fillets. They may seem unusual, but anchovies add depth and savory richness—don’t skip them if you can tolerate them. The dressing also features plenty of fresh green herbs: parsley, green onion, tarragon, and chives. Blending those herbs with tangy Greek yogurt gives a fresh, aromatic dressing that complements the crisp wedge perfectly.
Green Goddess Wedge Salad
Assembling a green goddess wedge salad is quick and easy. You’ll need:
- Iceberg lettuce
- Cooked bacon, chopped
- Cherry tomatoes, halved
- Blue cheese crumbles
- Green goddess dressing
Cut a wedge from the head of iceberg lettuce. Arrange it on a plate, then sprinkle halved cherry tomatoes, chopped bacon, and blue cheese crumbles over the top. Spoon the green goddess dressing generously over the wedge so the herbs and anchovies shine through.
The crunch of the iceberg, the salty bacon, and the creamy, herby dressing make this salad incredibly satisfying. It’s an elegant side for a dinner party or a refreshing main with a protein added. If you want perfectly crispy bacon, prepare it ahead of time using your preferred method.
Green Goddess Dressing
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10 minutes
3 hours
3 hours 10 minutes
Ingredients
- 1 cup plain fat-free Greek yogurt
- ½ cup reduced fat mayonnaise
- 2 teaspoons Worcestershire sauce
- 2 teaspoons fresh lemon juice
- 3 anchovy fillets
- 1 garlic clove
- ⅔ cup fresh parsley leaves
- ¼ cup green onions, chopped
- ¼ cup fresh tarragon leaves
- ¼ cup fresh chives
Instructions
- Place Greek yogurt, mayonnaise, Worcestershire sauce, lemon juice, anchovies, and garlic in a food processor. Process until smooth.
- Add parsley, green onions, tarragon, and chives. Process until the herbs are finely minced and the dressing is well combined.
- Chill the dressing for about 3 hours before serving to let the flavors meld.
Nutrition
| Carbohydrates: 5.5 g
| Protein: 4.8 g
| Fat: 4.6 g
| Sodium: 200.3 mg
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