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. And now I’ve been dousing everything I can find to douse with this leftover ranch because it’s freaking delicious! 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. MUAHAHAHAHAHA Then I doused ranch dressing on EVERYTHING I could find because it’s so good! 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. I mean it’s the perfect classic healthy tailgating food, and here I was gobbling it up not sharing with anyone. I made and photographed this salad this past weekend, and I felt a little guilty. Then, I decided to let my mystery prevail, because I’m pretty sure some of the words would have gotten cut off anyway. 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. I also swapped traditional blue cheese dressing for a ranch dressing made with feta and Greek yogurt. It was surprising and also so epic, I knew I had to recreate it! This recipe was inspired by a side salad that was served to me at the Palacio when we were in Vegas. That’s why I decided to make this traditional wedge salad with romaine heart halves! But, you’re right, comparatively to darker green leafy vegetables it’s not as nutrient dense. It at least provides hydration and a clean, crisp taste. It’s not entirely devoid of all nutrients. I mean, if you remove the romaine hearts from the description then you immediately picture an iceberg lettuce wedge. I desperately wanted to name this recipe that but decided against flooding your inbox with that tongue twister.Īt first, I couldn’t imagine taking any words out of the description of this recipe. Romaine Hearts Wedge Salad with Greek Yogurt Ranch Feta Dressing, also known as the worlds longest recipe title. Sprinkle with the tomato, bacon, crumbled cheese, scallions, and pepper.My twist on the traditional wedge salad uses romaine hearts, and Greek yogurt feta ranch for a slightly healthier tailgating win!.Place a lettuce wedge, on its side, onto each salad plate.The “Before” RecipeĪdapted from recipe by Paula Deen at ġ medium vine-ripened tomato, finely chopped Try Bolthouse Farms Chunky Blue Cheese Yogurt Dressing or Whole Foods 365 Organic Light Ranch Dressing. *In a rush? Go with a good-for you, all-natural bottled dressing instead. Use immediately or store covered in the refrigerator for up to 1 week. Juice of 1/2 lemon (1 1/2 tablespoons), or to tasteġ/2 teaspoon freshly ground black pepper, or to tasteĢ teaspoons chopped fresh dill, or to tasteĪdd all ingredients except the dill to a blender container. Per serving (with dressing): 210 calories, 16g total fat, 5g saturated fat, 0g trans fat, 15mg cholesterol, 500mg sodium,10g total carbohydrate, 4g dietary fiber 4g sugars, 9g proteinġ/2 cup unsweetened green tea, chilled Previewġ ounce blue cheese, such as Great Hill Dairy, Echo Mountain, Maytag Blue Cheese, Sprinkle with the tomatoes, blue cheese, almonds, and pepper. Place a halved romaine heart, cut side up, onto each salad plate. Our take … it’s super tasty!Ģ large romaine hearts, halved lengthwiseġ recipe avocado-blue cheese dressing (see below)*Ĩ heirloom cherry tomatoes, various colors, thinly sliced or quarteredĢ ounces blue cheese, such as Great Hill Dairy, Echo Mountain, or Maytag Blue Cheese, crumbled, or Organic Valley Blue Cheese Crumblesġ 1/2 ounces hickory smoked almonds (about 1/3 cup)ġ/4 teaspoon freshly ground black pepper, or to taste Much friendlier for the arteries! Lea says, “Don’t be fooled by this lighter dressing because it’s full o’ flavor.” Please let us know what you think. One of my favorite parts is using hickory smoked almonds instead of bacon. We took an iceberg wedge salad recipe and gave it a thoroughly modern, plant-centered, eye-catching update. We teamed up to create this really refreshing appetizer salad. How about you? So my terrific intern, Lea Loveland, came to the rescue. Sometimes all I feel like eating during summertime is salad–especially during those dreaded heatwaves.
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