Loaded iceberg wedge salad with honey Dijon yoghurt dressing

Two pink plates of lettuce salad with dressing
An impressive looking, but very easy to prepare salad. This lettuce salad is perfect to serve at your next barbecue party. Serve on a big platter for sharing — it’ll become your signature dish!

Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Course Lunch, Salad, Side Dish
Servings 4 people


For the Honey Dijon yoghurt dressing

  • ½ cup plain yogurt unsweetened
  • ¼ cup extra virgin olive oil
  • 1 tbsp Dijon mustard
  • 1 ½ tbsp honey
  • 3 tbsp DYC apple cider vinegar
  • 1 clove garlic minced
  • ½ tsp salt
  • black pepper


  • Preheat a large non-stick skillet over medium/high heat. Place slices of bacon in the pan, making sure they are not overlapping. Cook for 6-7 minutes until the bacon is crispy, firm to touch and darker in colour. Transfer the cooked bacon to the paper towel-lined plate and let rest for 5 minutes. When cool enough to handle, crumble the bacon in the paper towel. Set aside.
  • Prepare the lettuce by removing the outer leaves, then cut into wedges. Cut the end to remove the stem. Chill in the fridge until ready to serve.
  • To make the dressing : Place all ingredients in a small bowl. Mix well.
  • Arrange the lettuce wedges on a large platter, drizzle with the dressing, then load with tomatoes, pumpkin seeds, the bacon crumb and the chives. Enjoy.


Keyword gluten free, keto, low carb
Tried this recipe?Let us know how it was!

For a simpler variation on this salad or to try a different dressing, check this recipe out!

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