Wedge salad is a classic, as is the pairing of soup and salad. Give
this traditional salad recipe an Italian-inspired twist and pair it
with ProgressoTM Reduced Sodium Savory Chicken and Wild Rice Soup to upgrade your soup and salad dinner when you make Italian Style Wedge Salad.
Everyone loves the traditional wedge salad loaded with blue cheese
and bacon, but not only can you change up the classic in a totally tasty
way with a few simple swaps, you can also make it a bit lighter, but
still just as satisfying. This is especially true when you serve it with
one of the soups from ProgressoTM,
since soup served as part of your meal helps you feel full and eat less
at that meal. So instead of weighing down your greens with a ton of
heavy ingredients, you can lighten up that wedge and still be satisfied
when you share a can of ProgressoTM soup along with your salad.
Instead of the usual iceberg, this wedge is made with Romaine hearts.
Any Romaine hearts will do, but my local warehouse club sells hearts
that are a bit shorter but with more dense leaves than the typical
Romaine hearts, so I find they work well for this type of salad. I kept
the tomatoes, but the bacon was swapped with a bit of crispy prosciutto,
and instead of blue cheese, this Italian-Style Wedge Salad has mini
mozzarella balls (or cut fresh mozzarella into small pieces) and a
sprinkling of parmesan cheese. Finished off with a creamy balsamic vinaigrette that is made with Greek yogurt, and some naturally gluten free Italian Herb Parmesan Polenta Croutons,
you have a salad that is filled with flavors and textures, and totally
transform soup and salad into a veggie-packed, wholesome meal.
2
Upgrade the classic wedge salad recipe with some Italian-inspired ingredients
Ingredients
For two salads
- one thin slice of prosciutto
- one Romaine heart, cut in half lengthwise
- 1/2 cup grape tomatoes, halved
- about 1/4 cup (about one ounce) mini mozzarella balls, halved or quartered depending on the size, or fresh mozzarella cut into small cubes
- About 1 Tablespoon parmesan cheese
- Italian Herb Parmesan Polenta Croutons or your favorite homemade or storebought croutons
- 1/2 cup plain Greek yogurt
- 1/4 cup balsamic vinegar
- 2 Tablespoons olive oil
- 1 Tablespoon Dijon mustard
- 1 Tablespoon honey
- salt & pepper, to taste
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