The Healthier Wedge Salad Serving Size - 4 Prepared By - Kelly & Tony Recipe Rating
			DRESSING: 1/4 cup low-fat buttermilk 1 tablespoon extra-virgin olive oil 1/2 cup low-fat Greek yogurt 1/4 teaspoon onion powder 1/2 teaspoon garlic powder 1/8 teaspoon cayenne pepper 1/2 teaspoon kosher salt 1 tablespoon chopped dill SALAD: 1 head radicchio 2 tablespoons olive oil 1/4 teaspoon kosher salt 2 small heads romaine lettuce 1/2 cup smoked almonds chopped 1/3 cup crumbled Gorgonzola dolce
			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. SALAD: Preheat a grill pan over medium-high heat. 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. 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.