Blue iceberg wedges

4
4
4
SmartPoints® value per serving
Total Time
14 min
Prep
14 min
Cook
0 min
Serves
6
Difficulty
Easy
The traditional wedge salad has endured for good reason. Its crisp and crunchy texture is so refreshing. Like celery and cucumbers, iceberg lettuce is made of mostly water so you can fill up without feeling weighed down. Blue cheese and smoky bacon combine in a dressing that adds an indulgent element to this extraordinarily flavorful salad. Feel free to bulk this up with additional vegetables. You could add "croutons" of diced cucumber for even more crunch, some roasted red peppers for a bit of velvety sweetness, or a handful of canned chickpeas to punch up the protein. If you're packing this in a lunchbox, keep all the ingredients and dressing separately and then combine just before you're ready to dig in.

Ingredients

fat free mayonnaise

¾ cup(s)

fat free evaporated milk

¼ cup(s), or low-fat buttermilk

fresh lemon juice

1 Tbsp

blue cheese

4 oz, crumbled

iceberg lettuce

20 oz, (1 head)

reduced-fat cooked crisp bacon

2 slice(s), (such as Gwaltney), crumbled

fresh tomato(es)

1½ cup(s), chopped

Instructions

  1. Combine first 3 ingredients in a small bowl; stir in blue cheese.
  2. Remove outer leaves from lettuce and discard. Rinse under cold running water; drain well. Remove core. Slice lettuce into 6 wedges and place wedges on individual serving plates. Top each wedge evenly with 1⁄4 cup dressing, 1 teaspoon bacon, and 1⁄4 cup tomato. Yield: 6 servings (serving size: 1 wedge).

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