Wedge Salad with Steak and Blue Cheese Dressing

December 12, 2013

I have this friend, Kara, (I may have mentioned her before!) who LOVES blue cheese dressing. I mean this girl orders her rueben sandwich without the thousand island, gets two ramekins of blue cheese dressing on the side and slathers that stuff all over her sandwich. I'm not kidding when I say all the dressing is gone. G-O-N-E! Now, another thing she loves is a wedge salad with, surprise, blue cheese dressing! Well, she is in luck because I decided to create my version of a wedge salad

For the salad:

1 head iceberg lettuce, quartered and core removed
4 (4-6 oz.) steaks (I used 6 oz. sirloins), cooked to desired doneness
1 large (6-8") red beet, cut in 1" pieces (or 3-4 smaller beets)
2 t. extra virgin olive oil, divided
Salt and pepper
1 pint cherry or grape tomatoes
4 T. whole pecans, toasted
4 slices thick cut bacon, diced and cooked
4 T. crumbled blue cheese

For the dressing:

1/2 c. crumbled blue cheese
6 oz. nonfat Greek yogurt
1 T. light mayonnaise
1 T. lemon juice
1 T. white wine vinegar
1/8 t. garlic powder
Salt and pepper, to taste

Place iceberg lettuce quarters on each of four dinner plates. Slice the steak and place alongside the lettuce. On a baking sheet in a 375 oven roast the beets tossed with 1 t. extra virgin olive oil and a...
See the full directions on my site

Nutritions

Calories
439

Sodium
1576mg
65% DV

Fat
28g
44% DV

Protein
19g
39% DV

Carbs
30g
10% DV

Fiber
8g
32% DV

Dinner Roasted