| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 25 min |
| Yield: | 4 to 5 servings |
Ingredients
- 8 slices bacon
- 1 head iceberg lettuce, cut into 6 wedges
- Chunky Feta Cream Sauce, recipe follows
- 2 medium tomatoes, diced
- Pickled Red Onions, recipe follows
- Coarsely ground black pepper
- 2 ounces feta, crumbled
- 1/2 cup whole-milk Greek yogurt
- 2 tablespoons olive oil
- 1/2 teaspoon paprika
- Coarsely ground black pepper
- 1 cup warm water
- 1/2 cup apple cider vinegar
- 4 1/2 teaspoons sugar
- 1 teaspoon kosher salt
- 1 large red onion, thinly sliced
- Tabasco sauce
Instructions
- Add the bacon to a large saute pan, turn the heat to medium and cook, flipping after 5 minutes, until the bacon is crisp, about 10 minutes. Transfer the bacon to a paper towel-lined plate to drain. When cool enough to handle, chop into small pieces.
- Arrange the lettuce wedges on a platter. Top with the Chunky Feta Cream Sauce, bacon, tomatoes and Pickled Red Onions. Season with coarsely ground black pepper.
- In a high-speed blender, combine the feta, yogurt, olive oil, paprika and a few turns of pepper and blend until very smooth. Taste and adjust the seasoning if desired. Cover and refrigerate until ready to use (this can be made a day or two in advance).
- Whisk together the water, vinegar, sugar and salt in a bowl. Add the onion, cover and let sit at room temperature for an hour or in the refrigerator overnight. Add tabasco sauce to taste.
Nutrition Facts
| Serving Size | 1 of 5 servings |
| Calories | 357 |
| Total Fat | 28 g |
| Saturated Fat | 10 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Sugar | 10 g |
| Protein | 12 g |
| Cholesterol | 45 mg |
| Sodium | 819 mg |
Reviews
Loved this recipe. Would be great with chicken.