Iceberg wedge salads are so fresh, delicious and best of all, simple. This one is a low-fat main-dish salad topped with shrimp and turkey bacon. I developed a low-fat blue cheese dressing to go with it, but if you’re short on time, use a bottled blue cheese or even vinaigrette dressing instead. This recipe is so simple: 21 minutes and dinner’s on the table.
Shrimp Iceberg Wedge
If you’re short on time, cook turkey bacon in microwave on HIGH 21/2 to 3 minutes or until crispy.
Prep: 15 minutes
Cook: 6 minutes
Yield: 4 servings
1/2 cup light mayonnaise
3 tablespoons fresh lemon juice, divided
1/4 to 1/2 teaspoon bottled hot sauce
1/4 teaspoon freshly ground pepper, divided
2 to 3 tablespoons crumbled Blue cheese
1 pound large shrimp, peeled and deveined
1 large head iceberg lettuce, cut into 6 wedges, with core attached
2 slices turkey bacon, cooked and crumbled into pieces
1 cup chopped tomato
1/3 cup thinly sliced red onion
Pita wedges (optional)
1. Combine mayonnaise, 1 tablespoon lemon juice, hot sauce and 1/8 teaspoon pepper in a small bowl. Add blue cheese, stirring until well blended. Cover and refrigerate until ready to serve.
2. Preheat grill saute pan or grill pan to medium-high heat.
3. Drizzle shrimp with remaining 2 tablespoons lemon juice and remaining 1/8 teaspoon pepper. Place shrimp on grill rack or grill pan coated with cooking spray; grill 3 minutes on each side or until shrimp are done.
4. Arrange lettuce wedges on serving plates. Top with bacon, tomato, onion and shrimp. Spoon dressing evenly over each wedge.