Wedge Salad
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
small |
iceberg lettuce -- cut into 4 wedges |
|
1 |
large |
tomato -- seeded and diced |
|
1/2 |
small |
red onion -- sliced |
|
2 |
slices |
bacon -- lower sodium |
|
1/2 |
cup |
homemade ranch dressing -- see recipe |
| Core the lettuce and cut into 4 wedges. Fry bacon until crisp and drain on paper towel. When cool enough crumble the bacon. Put one wedge of lettuce on each plate and top with 1/4 the tomatoes, 1/4 the red onion, 1/4 the bacon, and 1/4 the dressing. Notes: You can use bottle dressing and bacon bits but it will change the nutrition figures. Makes 4 servings. |
| Per Serving: 76 Calories; 4g Fat (42.8% calories from fat); 3g Protein; 9g Carbohydrate; 3g Dietary Fiber; 7mg Cholesterol; 128mg Sodium. Exchanges: 1 Vegetable. |