Low carb wedge salad

Blue cheese dressing

• ¹⁄₃ cup mayonnaise
• ¼ cup sour cream
• 2 tbsp heavy whipping cream
• 1 tbsp lemon juice
• ¼ tsp garlic powder
• ¼ tsp salt
• 2 oz. blue cheese, crumbled

Salad

• ½ head iceberg lettuce
• 8 oz. bacon, chopped
• 1 (4 oz.) tomato, chopped
• 2 oz. blue cheese, crumbled
• 4 boiled large eggs, chopped
  

  Instructions

  1. Whisk together the ingredients for the dressing, except for the cheese. Once it is well blended, add in blue cheese crumbles and mix well. Thin with a little bit of water if you prefer. Chill until serving.
  2. Fry the bacon until crisp in a large frying pan on medium-high heat.
  3. Rinse the entire head of iceberg lettuce in cold water and let drain. Pat the outside dry with a clean towel.
  4. Use a knife to cut the head of lettuce in half. To make four servings, cut one half of the head into four pieces to create 4 wedges. Leave the other half head of lettuce intact so that it remains fresh. If you are making a larger or smaller number of servings, cut the wedges accordingly.
  5. Place each wedge on a plate. Top with equal parts bacon, chopped tomato, blue cheese crumbles, and egg. Pour the dressing over the top, making sure to drizzle the dressing over the entire wedge. Serve immediately.