My twist on the traditional wedge salad uses romaine hearts, and Greek yogurt feta ranch for a slightly healthier tailgating win!
Romaine Hearts Wedge Salad with Greek Yogurt Ranch Feta Dressing, also known as the worlds longest recipe title. I desperately wanted to name this recipe that but decided against flooding your inbox with that tongue twister.
At first, I couldn’t imagine taking any words out of the description of this recipe. I mean, if you remove the romaine hearts from the description then you immediately picture an iceberg lettuce wedge. Which, btw, stop hating iceberg people.
It’s not entirely devoid of all nutrients. It at least provides hydration and a clean, crisp taste. But, you’re right, comparatively to darker green leafy vegetables it’s not as nutrient dense. That’s why I decided to make this traditional wedge salad with romaine heart halves!
This recipe was inspired by a side salad that was served to me at the Palacio when we were in Vegas. It was surprising and also so epic, I knew I had to recreate it!
I also swapped traditional blue cheese dressing for a ranch dressing made with feta and Greek yogurt. So, you can see why I felt those descriptive words (no I have no idea what they are: noun, pronoun, whatever) needed to be included as well. Then, I decided to let my mystery prevail, because I’m pretty sure some of the words would have gotten cut off anyway.
I made and photographed this salad this past weekend, and I felt a little guilty. I mean it’s the perfect classic healthy tailgating food, and here I was gobbling it up not sharing with anyone. Mr. Hungry was in Michigan, so while I shared yesterdays fig cookies with a friend down the street, I gobbled these romaine hearts all to myself. MUAHAHAHAHAHA Then I doused ranch dressing on EVERYTHING I could find because it’s so good!
I remember thinking to myself, why the hell would I ever make ranch dressing on my own when there is plenty of 90% clean versions at the store? Then I realized I had yogurt and feta I needed to use up, plus the spices used in ranch dressing are definitely pantry staples. And now I’ve been dousing everything I can find to douse with this leftover ranch because it’s freaking delicious!
Thus, I officially kick off tailgating season here at Hungry Hobby! Newsletter subscribers look out this week for a tailgating goodie coming your way this week! Yes, I am aware the week is almost over, I just need like 12 more hours in every day. You feel me?
Also, speaking of tailgating season, I’m so excited for my next Butcher Box shipment that should be here any day! That last one I got was pork and chicken, which came with uncured Pederson’s farm bacon (what
I used in this recipe and my healthy crustless quiche lorraine recipe)! Remember, you can get free bacon with your first box by using my affiliate link anytime! Make sure you stay tuned for that, it’s best to jump on the email list so you can get your free tailgating goodie and be in the know about epic HH exclusives.
Now it’s off to all the meetings and rocking through today’s to do list! Tell me, friends, what is your all time favorite tailgating food?!?!?!?!?
Romaine Hearts Wedge Salad with Greek Yogurt Ranch Feta DressingMy twist on the traditional wedge #salad just in time for a healthier #tailgating season! #GF Click To Tweet
Romaine Hearts Wedge Salad with Greek Yogurt Ranch Feta Dressing
My twist on the traditional wedge salad uses romaine hearts and Greek yogurt feta ranch for a slightly healthier tailgating win!
- 3 Romaine Hearts
- 5-6 Roma Tomatoes seeded and diced
- 6 slices bacon chopped
- chopped fresh chives to garnish
10 ounces whole plain Greek yogurt (I used two 5.3 ounce containers of Maple Hill 100% Grass-fed)
1 tablespoon dried parsley
½ tablespoon onion flakes
1 teaspoon dried chives
½ teaspoon dried dill
½ teaspoon garlic powder
¼ teaspoon salt
15-20 turns of black pepper (probably no more than 1/8 teaspoon)
- Combine all dressing ingredients in the blender and blend for 5-10 seconds on high. Pour into an airtight container like a mason jar.
- Cut romaine wedges in half then rinse well. I assumed people (aka me) wouldn’t eat the bottom, so you can see I didn’t cut that off. However, if you are serving to other people you may want to cut the bottom stem off, just make sure you leave enough so that it stays together. I wouldn’t take off more than 1/8 of an inch.
- Spoon (aka pour) ranch dressing over the top of the romaine hearts.
- Top with one whole chopped tomato and 1 piece of chopped bacon.
- Garnish with chives and dig in!
Looking for salad recipes that don’t taste like diet food? Check out the salad recipe index or one of these below:
Pulled Pork Salad with goat cheese dressing