The curry wedge salad

• Gluten free

• Meat

  • 4 strips Bacon, cooked and crumbled

• Produce

  • 1/4 cup Chives
  • 2 tbsp Cilantro
  • 1/4 cup Golden raisins
  • 1 head Iceberg lettuce

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 1 tbsp Curry powder
  • 1/4 tsp Pepper, freshly ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 3 tbsp Avocado oil or organic canola oil
  • 1 1/3 tbsp White vinegar or cider vinegar

• Nuts & Seeds

  • 1/2 cup Cashews, unsalted roasted

• Dairy

  • 1/2 cup Greek yogurt, plain non fat

Found on healthyseasonalrecipes.com

Description

Directions

• Whisk yogurt, oil, vinegar, honey, curry, salt and pepper in a medium bowl. Set aside.
• Remove core from lettuce head. Cut lettuce into large wedges. Depending on the size of the head you can cut it into quarters or six pieces (and reserve the extra two for another use.) Place wedges cut size up on four plates.
• Drizzle the dressing over the lettuce, dividing evenly. Top wedges with bacon, cashews, raisins, chives and cilantro.

Nutrition