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Iceberg Wedge with Blue Cheese Dressing

Photo: Maria Robledo; Styling: Anna Last
Yield Makes 4 servings
By shedding the mayonnaise and the full-fat sour cream, this cool and delicious lettuce topper is 20 grams lower in fat than conventional blue cheese dressing.


  • 1/2 cup buttermilk
  • 2 tablespoons reduced-fat sour cream
  • 4 tablespoons crumbled blue cheese (2 ounces)
  • 1 head iceberg lettuce, quartered
  • Black pepper

Nutrition Information

  • calories 71
  • fat 4 g
  • satfat 2 g
  • cholesterol 10 mg
  • sodium 168 mg
  • protein 5 g
  • carbohydrate 6 g
  • fiber 2 g
  • sugars 4 g

How to Make It

  1. In a small bowl, whisk together the buttermilk, sour cream, and 3 tablespoons of the blue cheese.

    Divide the lettuce among plates and spoon the dressing over the top. Sprinkle with the remaining tablespoon of cheese and 1/4 teaspoon pepper.