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  • ⅟₂ cup plain fat-free yogurt
  • 10ml Extra Virgin Olive Oil
  • 1 tbsp white vinegar or cider vinegar
  • 1 tbsp Weigh-Less Spoon for Spoon Sugar Replacement
  • 1 tsp curry powder
  • 1 head iceberg lettuce
  • 100g lean bacon
  • 40g cashew nuts
  • 80g raisin
  • 2 tbsp chives
  • 2 tbsp chopped coriander
  • Salt and pepper
  1. Place the bacon on a baking tray that has been coated with non-stick spray.  Grill the bacon under a hot grill in the oven until crispy.
  2. Remove from oven, and set aside to cool before roughly chopping.
  3. Whisk together the first five ingredients, and season with salt and pepper.
  4. Place the lettuce on a chopping board, core side facing up.
  5. Cut the lettuce into four even-sized wedges.
  6. Place wedges on serving plate, drizzle with dressing, and top with remaining ingredients.
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