1/4 cup evaporated fat-free milk or low-fat buttermilk
1 tablespoon lemon juice
1 (4-ounce) package crumbled blue cheese
1 head iceberg lettuce
2 40%-reduced-fat bacon slices (such as Gwaltney), cooked and crumbled
1 1/2 cups chopped tomato
How to Make It
Combine first 3 ingredients in a small bowl; stir in blue cheese.
Remove outer leaves from lettuce and discard. Rinse under cold running water; drain well. Remove core. Slice lettuce into 6 wedges and place wedges on individual serving plates. Top each wedge evenly with 1/4 cup dressing, 1 teaspoon bacon, and 1/4 cup tomato.