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The Curry Wedge Salad | Healthy Seasonal Recipes, Primal, gluten-free and under 300 calories!

Curry Wedge Salad

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This curry wedge salad is the ultimate mash-up twist on the classic wedge salad! With creamy yogurt curry dressing, golden raisins, cashews, and bacon, this salad is a flavor and texture combination like no other. You can enjoy this gourmet wedge salad as a side, but it’s hearty and flavorful enough to be your main dish!


Units Scale
  • 1/2 cup plain non-fat Greek yogurt
  • 3 tablespoons avocado oil or organic canola oil
  • 1 tablespoon plus 1 teaspoon white vinegar or cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 head iceberg lettuce, loose outer leaves removed
  • 4 strips bacon cooked and crumbled
  • 1/2 cup chopped unsalted roasted cashews
  • 1/4 cup golden raisins
  • 1/4 cup chopped chives
  • 2 tablespoons chopped cilantro


  1. Whisk yogurt, oil, vinegar, honey, curry, salt and pepper in a medium bowl. Set aside.
  2. Remove core from lettuce head. Cut lettuce into large wedges. Depending on the size of the head you can cut it into quarters or six pieces (and reserve the extra two for another use.) Place wedges cut side up on four plates.
  3. Drizzle the dressing over the lettuce, dividing evenly. Top wedges with bacon, cashews, raisins, chives and cilantro.


For a low-calorie dressing option, try our Healthy Greek Yogurt Ranch Salad Dressing.

  • Prep Time: 20 mins
  • Active Time: 20 mins
  • Category: Salad
  • Method: No Cook
  • Cuisine: American


  • Serving Size: 1 wedge
  • Calories: 289
  • Fat: 21
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