Blue cheese–dressed iceberg lettuce “steaks”
5
5
5
SmartPoints® value per serving
Total Time
0 min
Serves
4
Difficulty
Easy
The classic wedge salad gets served up in a whole new way. Be sure to choose a head of lettuce that is very firm when pressed for the crunchiest “steaks.” A serrated bread knife makes neatly slicing the lettuce easy to do. The nooks and valleys of the lettuce cut in this manner catch the delicious, creamy dressing. Pay close attention to the croutons while they bake in the oven. They can go from perfection to burnt in a matter of seconds, pull them out of the oven just before they've turned a toasty golden-brown.
Ingredients
Bread
2 slice(s), very thin slices firm sandwich bread, cut into 1/2-inch cubes
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), 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 cheese
½ cup(s), coarsely crumbled