Iceberg wedges with creamy blue cheese dressing
Fat free sour cream
¼ cup(s), crumbled
Lemon juice canned or bottled
1 head(s), small, iceberg variety
Fresh cherry tomato(es)
1 cup(s), halved
½ bunch(es), 12 sprigs
Cooked turkey bacon
2 slice(s), crumbled
- Combine the buttermilk, sour cream, blue cheese, lemon juice, and pepper in a blender and puree.
- Cut the lettuce into 4 equal wedges and place 1 wedge, cut side down, on each of 4 plates. Scatter the tomatoes around the lettuce and top each wedge with 3 watercress sprigs. Drizzle the dressing over the lettuce and tomatoes and top evenly with the bacon. Yields 1 lettuce wedge, 1/4 cup tomatoes, 3 watercress sprigs, 1/2 slice bacon, and about 1/4 cup dressing per serving.