Iceberg wedges with shrimp and blue cheese dressing

Indulge in the perfect combination of crisp iceberg lettuce, succulent shrimp, and creamy blue cheese dressing in this refreshing salad.

Ingredients:

• ¾ cup crumbled Point Reyes Original blue cheese
• ⅔ cup whole-milk plain Greek yogurt
• ¼ cup extra-virgin olive oil
• 2 tablespoons white-wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped flat-leaf parsley
• 1 tablespoon chopped fresh oregano
• 1 medium clove garlic
• ¼ teaspoon kosher salt
• ¼ teaspoon ground pepper
• 6 heads Little Gem lettuce
• ½ cup crumbled blue cheese
• 3 pieces bacon, cooked and crumbled
• 2 scallions, thinly sliced on the diagonal

Instructions:

1. For making the dressing: Add 3/4 cup of blue cheese, yogurt, oil, vinegar, mustard, parsley, oregano, garlic, salt, and pepper into a blender or food processor. Blend until the mixture is nearly creamy.
2. To make the salad: Slice each lettuce head in half lengthwise and arrange them on a big salad platter. Spoon 2 tablespoons of the dressing on each portion, then sprinkle more blue cheese, bacon, and scallions on top. If preferred, offer extra dressing on the side.

Summary:

• Calories: 1294 kcal
• Fat: 56 g
• Protein: 158 g
• Carbs: 47 g
• Potassium: 3653 mg
• Magnesium: 332 mg