Name: Blue Cheese–Dressed Iceberg Lettuce “Steaks”
Prep time: PTnullM
Cook time: PTnullM
Yield: 4 servings
Ingredients: 2 slice(s) bread very thin slices firm sandwich bread, cut into 1/2-inch cubes; 0.5 cup(s) low-fat buttermilk; 1 Tbsp reduced calorie mayonnaise; 0.25 tsp table salt; 0.25 tsp hot pepper sauce such as Frank's; 1 medium head(s) iceberg lettuce firm head, cored, ends trimmed, and cut into 4 thick slices; 2 medium plum tomato(es) cut into 1/2-inch pieces (about 3/4 cup); 0.5 cup(s), chopped uncooked onion(s) sweet variety, chopped; 0.5 cup(s) blue cheese coarsely crumbled

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Total Time

0 min

Serves

Difficulty

Easy

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

Instructions

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

Notes

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.

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