Ingredients
Scale
- 1 head of iceberg lettuce, cut into wedges
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, thinly sliced
- 1/2 cup ranch dressing (or yogurt dressing)
- Fresh black pepper, to taste
- Optional: crispy bacon bits (or crispy chickpeas) for topping
Instructions
- Prepare the Lettuce:
- Start by rinsing the head of iceberg lettuce under cold water. Pat dry with a clean kitchen towel.
- Using a sharp knife, cut the lettuce into quarters, creating neat wedges.
- Plate the Wedges:
- Place each lettuce wedge on individual serving plates.
- Add the Toppings:
- Evenly distribute the halved cherry tomatoes, sliced red onion, and crumbled feta cheese over each wedge.
- Dress the Salad:
- Drizzle the ranch dressing (or yogurt dressing) generously over the toppings. Ensure each wedge gets a good coating.
- Finish with Seasoning:
- Sprinkle fresh black pepper over the salad to taste.
- Optional Crunch:
- For added texture and flavor, top with crispy bacon bits or crispy chickpeas.
Nutrition
- Serving Size: one normal portion
- Calories: 200
- Fat: 15g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g