Smokey Blue Cheese Wedge Salad

This extra fresh wedge salad is chock full of healthy ingredients that are sure to help you "Spring Forward" when Daylight Saving Time arrives on March 12th.

Losing an hour of sleep is hard on all of us, but you can reclaim some of your time and boost your energy with this delicious 5-minute recipe. We can't get enough of this salad featuring crisp, cold iceberg lettuce, a smokey bleu cheese dressing, and topped with premium pepper bacon and sweet and salty hazelnuts for some added protein, warmth, and crunch.

This versatile recipe can easily be tailored to please all palates and senses. Be sure to check our new and featured items to see what kinds of fresh finds you can add to make this salad truly one-of-a-kind.

Daylight saving time begins at 2:00 a.m. on Sunday, March 12th—don't forget to change your clocks.

Ingredients

For the dressing:

1 cup Nancy’s Organic Whole Milk Plain Yogurt
½ cup crumbled Rogue Creamery Smokey blue cheese
1 tablespoon fresh lemon juice

For the salad:

1 head iceberg lettuce, cored and cut into 8 wedges
Salt & freshly ground black pepper
½ cup chopped nuts
Bacon, cooked and crumbled
Hard-Boiled Eggs chopped
Organic Cherry Tomatoes, halved
Fresh avocado, pitted and diced.

Instructions

Mix the dressing: Mash yogurt with blue cheese, lemon juice, a pinch of salt, and a grinding or two of pepper. Taste and adjust the seasoning, adding more lemon juice if necessary.
Assemble salad: Place each wedge of iceberg lettuce on a plate, drizzle with dressing and sprinkle with the toppings.

Enjoy!