Author: April Ozbilgin
Recipe type: Salad
- For the Dressing:
- 1½ Cups Yogurt, full fat
- ½ Cup Kraft Mayonnaise
- 1½ Teaspoons Salt
- 2 Teaspoons Dried Dill
- 2 Teaspoons Dried Parsley
- 2 Cloves Garlic, smashed into a paste
- 1 Tablespoon Apple Cider Vinegar
- 1 Lemon, juiced
- 1 Avocado, mashed
- 1 Tablespoon Olive Oil
- For the Salad:
- 1 Head Iceberg Lettuce
- 1 Cup Grape or Cherry Tomatoes, Halved
- 2 Small Cucumbers, halved and quartered
- 4 Ounces Blue Cheese, crumbled (reserve for garnish)
- In a large mixing bowl, combine the yogurt, mayonnaise, salt, dill, parsley, garlic, apple cider vinegar, lemon juice, avocado, and olive oil.
- Mix well and refrigerate.
- Core the lettuce and cut into four wedges.
- Place each wedge on a salad plate.
- Top each wedge with ¼ each of the tomatoes and cucumbers.
- Spoon a generous dollop of dressing onto each salad.
- Garnish each salad with one ounce of crumbled blue cheese.
Recipe by In The Kitchen With April at http://www.inthekitchenwithapril.com/2013/07/iceberg-wedges-with-avocado-ranch-dressing.html
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