Appetizers / Soups / Salads

Low-Sodium Wedge Salad is for Lunch.

Low-Sodium Wedge Salad takes 15 minutes to prepare.

Low-Sodium Wedge Salad takes several minutes to cook.

Low-Sodium Wedge Salad makes 2 servings.

The ingredients for Low-Sodium Wedge Salad are:

Iceberg lettuce (1/2 head)
1 roma tomato
1 cucumber (4-5 inches)
2 slices of center-cut bacon
1 tbsp Balsamic Vinegar
1/3 cup dried sweetened cranberries
1/4 cup pecans

Homemade sour cream salad dressing (recipe here) http://allrecipes.com/recipe/sour-cream-salad-dressing/detail.aspx Note: When I make this dressing, I use light sour cream and I sub Mrs. Dash for the salt. This dressing is NOT included in the nutrition info for the salad.

Here is how you make Low-Sodium Wedge Salad:

Start bacon cooking in cool pan over medium-low heat. Cook six minutes on each side, or to desired crispness. Starting with half a head of iceberg lettuce, cut into four wedges. Place two wedges on each plate. Dice tomato and cucumber. Sprinkle evenly over each plate.Sprinkle nuts and Craisins evenly over each plate.Let bacon cool on a paper-towel-lined plate. Dress with sour cream dressing. Drizzle this dressing with about half a tbsp. of balsamic vinegar for each plate. Crumble bacon over each salad. Serve immediately. Serving Size:?serves two hungry adultsNumber of Servings: 2Recipe submitted by SparkPeople user ILOVEMYGOLDFISH.

The nutritional information for Low-Sodium Wedge Salad is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 230.9

• Total Fat: 12.8 g
• Cholesterol: 5.0 mg
• Sodium: 112.1 mg
• Total Carbs: 28.7 g
• Dietary Fiber: 5.8 g
• Protein: 5.8 g