Photo of Blue cheese–dressed iceberg lettuce “steaks” by WW

Blue cheese–dressed iceberg lettuce “steaks”

Total Time
20 min
15 min
5 min
This unique way of serving this classic salad combo is a great conversation starter. Be sure to choose a lettuce that is very firm when pressed for the best “steaks.” A serrated bread knife makes neatly slicing the lettuce easy to do.



2 oz, very thin , firm slices, cut into 1/2-inch cubes

1% low fat buttermilk

½ cup(s)

Reduced calorie mayonnaise

1 Tbsp

Table salt

¼ tsp

Hot pepper sauce

¼ tsp, such as Frank's

Iceberg lettuce

1 medium head(s), cored, ends trimmed, and cut into 4 thick slices

Plum tomato

2 medium, roughly chopped

Uncooked onion

½ cup(s), chopped, sweet variety, chopped

Blue cheese

½ cup(s), crumbled, not packed, coarsely crumbled


  1. Preheat oven to 350°F.
  2. To make croutons, spread bread cubes on small baking sheet and bake, turning once or twice, until golden and crisp, about 5 minutes.
  3. To make dressing, whisk together buttermilk, mayonnaise, salt, and hot sauce in small bowl.
  4. Place 1 lettuce “steak” on each of 4 plates. Drizzle evenly with dressing and top with tomatoes, onion, blue cheese, and croutons.
  5. Serving size: 1 lettuce “steak,” 1/4 of tomato, 1/4 of onion, 2 tbsp cheese, and 2 1/2 tbsp dressing