Blue cheese–dressed iceberg lettuce “steaks”
5
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Bread
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
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
Serving size: 1 lettuce “steak,” 1/4 of tomato, 1/4 of onion, 2 tbsp cheese, and 2 1/2 tbsp dressing
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