Tomato Stuffed Wedge Salad with Creamy Yogurt Blue Cheese Dressing
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Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 large tomatoes like beefsteak or hierloom
  • 2 C romaine lettuce, chopped into thin strips
  • 2 pieces turkey bacon, cooked and crumbled
For the Creamy Yogurt Blue Cheese Dressing:
  • ½ C 0% Greek Yogurt
  • ½ C buttermilk
  • ½ C crumbled blue cheese
  • 1 clove garlic, pressed
  • 1 tsp white vinegar
  • kosher salt and cracked pepper to taste
Instructions
  1. Using a paring knife cut a large circle over the top of each tomato to remove the top. Remove as much of the inner tomato as possible without tearing the skin. You may need to flip the tomato over to remove any excess liquid and seeds.
  2. Stuff each tomato with romaine lettuce. Divide the turkey bacon crumbles equally and sprinkle over the top of each tomato. Spoon creamy yogurt blue cheese dressing over the top.
For the Creamy Yogurt Blue Cheese Dressing:
  1. In a small bowl add all ingredients together and mix with a spoon until incorporated. Store any remaining dressing in an airtight container in the fridge for 3-5 days.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/tomato-stuffed-wedge-salad-creamy-yogurt-blue-cheese-dressing/