ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Blue Iceberg Wedges

Oxmoor House
Prep time 14 mins
Yield 6 servings (serving size: 1 wedge)
We've combined blue cheese and crisp, smoky bacon to create a dressing that's guaranteed to turn plain iceberg lettuce into an extraordinarily flavorful salad.

Ingredients

  • 3/4 cup fat-free mayonnaise
  • 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

Nutrition Information

  • calories 124
  • fat 6.9 g
  • satfat 3.9 g
  • protein 6.9 g
  • carbohydrate 9.5 g
  • cholesterol 19 mg
  • iron 0.6 mg
  • sodium 575 mg
  • caloriesfromfat 49 %
  • fiber 1.8 g
  • calcium 153 mg

How to Make It

  1. Combine first 3 ingredients in a small bowl; stir in blue cheese.

  2. 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.

Oxmoor House Healthy Eating Collection