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Wedge Salad with Pancetta

A homemade blue cheese dressing and crisp pancetta are paired with romaine hearts for a new take on the steakhouse appetizer.

Serves 8
Ready in 15 mins
Prep time 10 mins
Cooking time 5 mins
140 calories per serving


> 1/2 cup plain nonfat yogurt (not greek)
> 1/4 cup light mayonnaise
> 1 tbsp lemon juice
> 1 clove garlic
> 3 tbsp low-fat milk
> 1 tbsp Worcestershire sauce
> 4 oz blue cheese
> 2 tsp olive oil
> 1 (4 oz) pkg diced pancetta
> 4 small romaine hearts
> 1 tbsp finely chopped chives


In a food processor, pulse the yogurt, mayonnaise, lemon juice, garlic, milk, and Worcestershire sauce until smooth.
To food processor, crumble in the blue cheese and pulse to incorporate, leaving some chunks. Season with salt and pepper to taste. Transfer to a bowl. Cover and refrigerate until ready to serve.
In an 8-inch nonstick skillet, combine the oil and pancetta. Cook on medium until fat renders and pancetta is crispy, stirring often, about 5 min. Transfer pancetta to paper towel-lined plate.
Halve the romaine hearts lengthwise and arrange on a large platter. Drizzle with blue cheese dressing. Scatter pancetta on top and garnish with the chives.

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