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Blue Cheese–Dressed Iceberg Lettuce “Steaks”

5
5
5
Smartpoints value per serving
Total Time
0 min
Serves
4
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

  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. 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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