Healthy Gameday: Cabbage Wedge Salad

The wedge salad is generally more of a steakhouse standard than a football snack, but I made one for a football game and it was delicious, so perhaps bars should rethink their menu strategy from a salad perspective. In addition to being a steakhouse standard, the wedge salad is also notoriously low on any nutritional value. The classic wedge is made up of a thick wedge of iceberg lettuce (which isn't unhealthy, but as far as lettuces go, it's not the most nutrient rich), blue cheese dressing, and bacon. For a healthier take, I made a roasted wedge of cabbage, with Greek yogurt and blue cheese dressing, with a bit of bacon for flavor. 

The cabbage is a much richer source of nutrients than iceberg lettuce, and the Greek yogurt dressing is a much healthier alternative to the typical mayo and sour cream or even buttermilk variety of blue cheese dressing. The bacon, while not especially healthy, is a minimal addition to the dish that adds color and flavor along with some protein and saltiness. The cabbage also adds a deeper layer of flavor while still maintaining the crunch you get from the more typical iceberg lettuce.

Ingredients:

1/2 head of savoy cabbage

1 tablespoon olive oil

3 slices of bacon

1/2 cup Greek yogurt

1/4 cup of crumbled blue cheese

2 green onions - thinly sliced

To Cook:

1. Preheat the oven to 375
2. Cut the cabbage in thirds or quarters depending on how many people you have and how big you want your wedge
3. Rub the outsides of the slices with olive oil and place a half a piece of bacon on top of each wedge
4. Roast the cabbage for 40 minutes, one flat side down for 20 and then the other for 20
5. Mix the yogurt, blue cheese, and scallion
6. Remove the cabbage from the oven and tear or cut the bacon into small pieces
7. Serve the cabbage with a dollop of dressing on top, add some black pepper for spice, and sprinkle some of the bacon over the dish
8. Serve and enjoy!