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Nutrition Facts
Serving Size 309 g
(Approx. 4 Servings)
Amount Per Serving
Calories 560 Calories From Fat 400
% Daily Value*
Total Fat 45 g 69%
Saturated Fat 15 g 75%
Trans Fat 0.0 g
Cholesterol 100 mg 33%
Sodium 2040 mg 85%
Total Carbohydrate 15 g 5%
Dietary Fiber 3 g 12%
Sugars 3 g
Protein 24 g
Vitamin A 25% Iron 10%
Vitamin C 10% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Iceberg Wedge with Olive and Gorgonzola Ranch
Prep Time
25 minutes
Cook Time
N/A
Total Time
25 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

8 Oz prosciutto, diced small or cut into lardons
1/4 cup(s) Rustico Castelvetrano Olive Spread
4 Oz Gorgonzola cheese, crumbled
1/4 cup(s) red wine vinegar
1/2 cup(s) sour cream
1 large clove of garlic, smashed or crushed
1/3 cup(s) extra virgin olive oil
1 large head of iceberg lettuce, cut into quarters
1 cup(s) crispy fried onions, plus more as needed for garnish
1 Tbsp cracked black pepper, plus more as needed
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Instructions

1
In a non-stick pan set over medium heat add prosciutto and cook until crispy. Set aside and use for garnishing.
2
In a blender, combine olive spread, Gorgonzola cheese, red wine vinegar, 1/4 cup water, sour cream, garlic, and extra virgin olive oil. Blend until smooth and creamy.
3
Season dressing to taste with salt and pepper and refrigerate while preparing salad.
4
Cut lettuce into four wedges and place onto serving plates. Drizzle each wedge with as much or as little dressing as desired.
5
Garnish with crispy onions, prosciutto and lots of cracked black pepper.
6
Chef's note: I also like to add finely minced arugula as an extra peppery garnish.

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