The Healthier Wedge Salad

I'm always looking for a way to make classic recipes a bit lighter and healthier. Radicchio and romaine stand in for iceberg for extra flavor in this salad - and to give it even more depth, I grill the radicchio to give it a bit of a char and smokey flavor.

To make it a bit healthier, I used smoked almonds instead of bacon - this way, you get that same savory flavor in this play on a wedge salad. The tangy yogurt-buttermilk dressing gets robust flavor from an array of some of my favorite spices. To me, it's just not a wedge salad without gorgonzola, so I didn't sacrifice the cheese!

In this instance, I think "Healthier Wedge Salad" equates to "Tastier Wedge Salad"!


The Healthier Wedge Salad



Prep Time

10 minutes

Cook Time

10 minutes




Giada De Laurentiis

Image of The Healthier Wedge Salad


    For The Dressing:

  • ¼ cup low-fat buttermilk
  • 1 tablespoon extra-virgin olive oil
  • ½ cup low-fat Greek yogurt
  • ¼ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ⅛ teaspoon cayenne pepper
  • ½ teaspoon kosher salt
  • 1 tablespoon chopped dill
  • For The Salad:

  • 1 head radicchio
  • 2 tablespoons olive oil
  • ¼ teaspoon kosher salt
  • 2 small heads romaine lettuce
  • ½ cup smoked almonds (chopped)
  • ⅓ cup crumbled Gorgonzola dolce


  1. For the dressing: In a medium bowl, whisk together the buttermilk, oil, yogurt, onion powder, garlic powder, cayenne, salt, and dill. Allow to sit for 1 hour in the refrigerator to let the flavors mingle. Preheat a grill pan over medium-high heat.
  2. Cut the radicchio into 6 wedges and drizzle with the olive oil and salt. Place the wedges on the grill and cook for 2 minutes per side or until slightly browned and wilted. Place the wedges on a platter.
  3. Meanwhile, quarter the romaine and nestle it in between the wedges of radicchio. Dollop the dressing around the platter and scatter the smoked almonds and Gorgonzola over the top.
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