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–+ servings
Cold iceberg wedges with thick homemade garlic yogurt dressing in the WFLI kitchen
Ebonie Garnica

Wedge Salad with Garlic Yogurt Dressing

Cold iceberg wedges carry a thick, tangy garlic-yogurt dressing. Blend the dressing in a glass jar, cut the lettuce and pour it on just before serving so the leaves stay crisp. This recipe makes about one cup of dressing for one head of iceberg lettuce.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 batch
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup homemade plain whole-milk yogurt, cultured for at least 24 hours
  • 1 clove garlic
  • 1 tablespoon additive-free apple cider vinegar
  • 2-3 tablespoons fresh cold-pressed olive oil, used raw
  • 3/4 teaspoon natural mineral sea salt
  • 1 head iceberg lettuce, cut into wedges

Equipment

  • Large glass jar
  • Immersion blender or standard blender
  • Knife
  • Serving plate

Method
 

  1. Put the yogurt, garlic, apple cider vinegar, olive oil and salt in a large glass jar. Blend with an immersion blender until the garlic is finely dispersed and the dressing looks smooth. A standard blender also works.
    Yogurt, garlic, vinegar, olive oil and salt layered in a glass jar before blending
  2. Cut the cold iceberg head into wedges and arrange them on a serving plate. Pour the dressing over the wedges just before serving.
    Undressed iceberg wedges beside smooth garlic yogurt dressing just before serving

Notes

Original yield: about 1 cup of dressing for 1 head of iceberg lettuce. The batch multiplier scales the measured ingredients; the source does not specify a people-serving count. Start with the lower end of the measured olive-oil range and add the remainder only for a looser dressing. Keep the oil raw and lettuce cold. Use completed homemade yogurt cultured for at least 24 hours after cultured dairy and raw lettuce are tolerated on Full GAPS. Dress just before serving.

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