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Oxmoor House Photo by: Oxmoor House

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.

Oxmoor House JANUARY 2004

  • Yield: 6 servings (serving size: 1 wedge)
  • Prep time:14 Minutes

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

Preparation

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.

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
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Blue Iceberg Wedges recipe

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