Wedge Salad with Steak and Blue Cheese Dressing

I have this friend, Kara, (I may have mentioned her before!) who LOVES blue cheese dressing.  I mean this girl orders her rueben sandwich without the thousand island, gets two ramekins of blue cheese dressing on the side and slathers that stuff all over her sandwich.  I'm not kidding when I say all the dressing is gone.  G-O-N-E!  Now, another thing she loves is a wedge salad with, surprise, blue cheese dressing!  Well, she is in luck because I decided to create my version of a wedge salad with steak and blue cheese dressing and I took one to her.  What happened next no one knows but I can tell you that she said she had no idea what anyone else in her house ate for dinner that night and she did not care! I hope you like this even half as much as Kara did.  Enjoy!

Wedge Salad with Steak and Blue Cheese Dressing (dressing recipe from skinnytaste.com)

For the salad:


1 head iceberg lettuce, quartered and core removed
4 (4-6 oz.) steaks (I used 6 oz. sirloins), cooked to desired doneness
1 large (6-8") red beet, cut in 1" pieces (or 3-4 smaller beets)
2 t. extra virgin olive oil, divided
Salt and pepper
1 pint cherry or grape tomatoes 
4 T. whole pecans, toasted 
4 slices thick cut bacon, diced and cooked 
4 T. crumbled blue cheese

For the dressing:

1/2 c. crumbled blue cheese
6 oz. nonfat Greek yogurt
1 T. light mayonnaise
1 T. lemon juice
1 T. white wine vinegar
1/8 t. garlic powder
Salt and pepper, to taste

Place iceberg lettuce quarters on each of four dinner plates.  Slice the steak and place alongside the lettuce.  On a baking sheet in a 375 oven roast the beets tossed with 1 t. extra virgin olive oil and a sprinkle of salt and pepper for about 20-30 minutes until they are soft but not falling apart.   On a separate baking sheet roast the tomatoes tossed with 1 t. extra virgin olive oil and a sprinkle of salt and pepper for 12-15 minutes until they begin to burst.  Arrange 1/4 of the beets, 1/4 of the tomatoes and 1 T. pecans on the plate next to the lettuce.  Repeat for remaining plates.  Mix the ingredients for the dressing and distribute evenly among the plates.  Top the salads with the bacon and blue cheese crumbles and serve.  You have now died and gone to blue cheese heaven.  You're welcome!

4 salads (766 calories each) according to my calculator on loseit.com