A low-carb culinary delight with hints of Kikorangi Blue Cheese
- Quarter an iceberg lettuce and remove loose outer
- 1 radish diced
- Small stick celery halved and diced
- Ranch dressing – Mix De Winkel Yoghurt with 1 pinch
onion powder, a squeeze of lemon juice and cracked pepper
- Chopped parsley
- Olive oil
- Salt & pepper
- Kikorangi Blue Cheese, crumbled
- Drizzle the ranch over the iceberg wedge, sprinkle the
radish and celery evenly.
- Crumble the blue cheese, finish with a sprinkle of chopped
parsley, salt and cracked black pepper.