Iceberg Wedges with Creamy Blue Cheese Dressing

Prep Time
7 min
Cook Time
5 min
Recipe Details
  • 1/3 cup(s) low-fat buttermilk
  • 1/3 cup(s) fat free sour cream
  • 1/4 cup(s) blue cheese, crumbled
  • 2 Tbsp lemon juice canned or bottled
  • 1/4 tsp black pepper
  • 1 head(s) lettuce, iceberg variety
  • 1 cup(s) fresh cherry tomato(es), halved
  • 1/2 bunch(es) fresh watercress, 12 sprigs
  • 2 slice(s) cooked turkey bacon, crumbled
  1. Combine the buttermilk, sour cream, blue cheese, lemon juice, and pepper in a blender and puree.
  2. 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.

A happier, healthier you starts here