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What Youll Need for your Macro-friendly Wedge Salad with Creamy Blue Cheese Dressing For the salad: Half a head of romaine or a wedge of iceberg (150 g) Cherry tomatoes, halved (50 g) Bacon, cooked and crumbled (9 g) Red onion, diced small (20 g) Radishes, sliced thinly (optional 20 g) Reduced-fat blue cheese (7 g) Creamy blue cheese dressing (60 g) *recipe below Balsamic glaze (7 g) For the creamy blue cheese dressing: Reduced-fat blue cheese (60 g) Non fat Greek yogurt (120 g) Light mayonnaise (60 g)* Non fat milk (45 g) Red wine vinegar (45 g) Lemon juice (7 g) Parsley (fresh), minced (5 g) or sub 1 tsp dried parsley Chives (fresh), minced (5 g) or sub 1 tsp dried chives Dill (fresh), minced (3 g) or sub tsp dried dill Garlic powder Kosher salt Pepper To make the dressing, combine all ingredients in a bowl and mix well with a whisk or fork
Casual dress
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We would like to present you this A-line wrap linen dress with an elegant tie waist and a V-neck collar
Ingredients: 1 cup, crumbled, not packed blue cheese 1/2 cup mayonnaise 1/2 cup sour cream 1/3 cup heavy cream 1 tablespoon fresh lemon juice 1/2 teaspoon black pepper 1/2 teaspoon Dijon mustard Directions: Drizzle this naturally low carb and keto, thick and creamy dressing over iceberg lettuce or other salad greens, or serve as a dip for fresh vegetables or Buffalo chicken wings or atop cold roast beef
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