Blue Iceberg Wedges

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.

Yield: 6 servings (serving size: 1 wedge)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 124
  • Fat: 6.9g
  • Saturated fat: 3.9g
  • Protein: 6.9g
  • Carbohydrate: 9.5g
  • Cholesterol: 19mg
  • Iron: 0.6mg
  • Sodium: 575mg
  • Calories from fat: 49%
  • Fiber: 1.8g
  • Calcium: 153mg


  • 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


  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.
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