Blue Cheese–Dressed Iceberg Lettuce “Steaks”
- Total Time
bread2 slice(s), very thin slices firm sandwich bread, cut into 1/2-inch cubes
low-fat buttermilk½ cup(s)
reduced calorie mayonnaise1 Tbsp
table salt¼ tsp
hot pepper sauce¼ tsp, such as Frank's
iceberg lettuce1 medium head(s), firm head, cored, ends trimmed, and cut into 4 thick slices
plum tomato(es)2 medium, cut into 1/2-inch pieces (about 3/4 cup)
uncooked onion(s)½ cup(s), chopped, sweet variety, chopped
blue cheese½ cup(s), coarsely crumbled
- Preheat oven to 350°F.
- To make croutons, spread bread cubes on small baking sheet and bake, turning once or twice, until golden and crisp, about 5 minutes.
- To make dressing, whisk together buttermilk, mayonnaise, salt, and hot sauce in small bowl.
- Place 1 lettuce “steak” on each of 4 plates. Drizzle evenly with dressing and top with tomatoes, onion, blue cheese, and croutons.
- Per serving: 1 lettuce “steak,” 1/4 of tomato, 1/4 of onion, 2 tablespoons cheese, and 2 1/2 tablespoons dressing