Iceberg wedge salad with blue cheese and crispy bacon

What salad isn’t made better by cheesy dressing and crispy bacon?

Serves 1


  • Half iceberg lettuce
  • Handful of vine tomatoes, halved, (approx. 100g)
  • Avocado, sliced
  • 1/2 small red onion, sliced
  • 3 rashers cooked streaky bacon, cooled and crumbled

For the homemade blue cheese dressing:

  • 3 heaped tablespoons mayonnaise
  • 2 heaped tablespoons full fat Greek yogurt
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 50g blue cheese, crumbled


  1. First make the dressing.
  2. Put all of the liquid ingredients in a bowl and mix.
  3. Crumble in the blue cheese and cut it in with a sharp life, leaving some larger chunks for taste and texture. This will last in the fridge for 3 days.
  4. Cut half iceberg lettuce into 2 wedges and stand them on your plate.
  5. Add the chopped tomatoes, sliced avocado and onions.
  6. Pour over a generous amount of homemade blue cheese dressing.
  7. Crumble the crispy bacon pieces over the top.

Tips: This dressing will keep well in the fridge for 3 days – but I bet you’ll finish it quicker than that!

Per serving this recipe contains 99.9g fat, 34g protein and 18.7g carbs.

Now Boris Beat Obesity!

Now Boris Beat Obesity!

Have a read of Jon Gaunt’s Sputnik column about Boris Johnson’s drive to cut obesity: Boris has...