Blue iceberg wedges
fat free mayonnaise
fat free evaporated milk
¼ cup(s), or low-fat buttermilk
fresh lemon juice
4 oz, crumbled
20 oz, (1 head)
reduced-fat cooked crisp bacon
2 slice(s), (such as Gwaltney), crumbled
1½ cup(s), chopped
- Combine first 3 ingredients in a small bowl; stir in blue cheese.
- 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).