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I've always said that any restaurant that offers a wedge salad is top notch. This hasn't failed me yet. The funny thing is, it's a mighty fancy looking salad, but it's one of the easiest salads to prepare. What I love most about wedge salads is the crunch and the chunky blue cheese dressing.

Wedge salad can be eaten with or without extra proteins either as part of the salad or with the salad as the side. I find it quite satisfying by itself and even more satisfying as the perfect steakhouse companion.

Not only are wedge salads great as a side dish to steaks and burgers, but they pair quite well with seafood. You can top the salad with grilled shrimp, salmon, or other fish, all which are keto-friendly. Better yet, add a dash of lemon for another dimension of flavor.

While the wedge salad is delectable with a basic configuration of iceberg wedges, blue cheese, bacon and tomatoes, a few changes and enhancements take this wedge salad recipe up a notch, while keeping it keto-friendly.

In this recipe, we nix the tomatoes, adding avocado, chopped hard-boiled eggs and celery. It's a hybrid wedge salad with a cobb salad twist. I thought I would greatly miss the tomatoes, but I was quite pleased with the avocado and hard-boiled eggs instead.

I love to use the Dash Rapid Egg Cooker to hard boil my eggs. Out of all methods, it's my favorite. I've tried the traditional boil method, the oven and air fryer. Dash makes great small appliances that are so easy to use and huge time savers. 

I hope you enjoy this hybrid wedge salad. I’d love to hear your favorite way to jazz up a salad in the comments. 

keto, ketogenic, salad

lunch, dinner

Yield: 6

Author: melsaywhat

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Easy Keto Wedge Salad with Homemade Blue Cheese Dressing

While the wedge salad is delectable with a classic configuration of iceberg wedges, blue cheese, bacon and tomatoes, a few changes and enhancements take it up a notch, while still keeping it keto-friendly.

Prep time: 20 MinTotal time: 20 Min

Ingredients

Dressing Ingredients

• 2 T. avocado mayonnaise
• 2 oz. blue cheese, crumbles
• 2 T. Greek yogurt
• 2 T. full fat sour cream
• 1 t. garlic salt
• Sea salt and black pepper, to taste
• 2-3 T. half & half (optional)

Salad Ingredients

• 1 large head iceberg lettuce, cut into 6 wedges
• 2 large avocados, diced
• 3 strips sugar-free bacon, cooked crispy and crumbled
• 3 hard-boiled eggs, peeled and chopped
• 1 large stalk celery, chopped
• Sea salt and black pepper, to taste

Instructions

Dressing Instructions

1. To make the blue cheese dressing, combine the avocado mayonnaise, blue cheese, Greek yogurt, sour cream, and garlic salt in a medium glass or other non-reactive bowl. 
2. Stir enough half & half into the blue cheese mixture to reach the desired consistency. 
3. Season with salt and black pepper, to taste, and stir to combine. 
4. Cover and refrigerate until ready to use.

Salad Directions

1. When ready to serve, place each wedge of iceberg lettuce onto individual chilled serving plates. 
2. Drizzle with homemade blue cheese dressing, then top each with an equal amounts of avocado, bacon, hard-boiled eggs, and celery. 
3. Season with salt and black pepper, to taste, then serve immediately. 

Recommended Products:

Wusthof Classic Tomato Knife, 5 inches, Black

Gorilla Grip Cutting Board Set

Dash Rapid Egg Cooker

Nutrition Facts

Calories

257.28

Fat (grams)

21.01

Sat. Fat (grams)

5.91

Carbs (grams)

9.69

Fiber (grams)

5.65

Net carbs

4.04

Sugar (grams)

2.77

Protein (grams)

10.01

Sodium (milligrams)

637.21

Cholesterol (grams)

111.78

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