Iceberg Wedges With Low Fat Blue Cheese Dressing Recipes

ICEBERG WEDGES WITH CREAMY BLUE-CHEESE DRESSING

Steps:

• Whisk together buttermilk, mayonnaise, yogurt, lemon juice, and thyme in a bowl; season with salt and pepper.
• Gently stir in crumbled blue cheese. (Dressing may be stored, refrigerated in a covered container, for up to 3 days.)
• Cut iceberg lettuce into wedges and drizzle with dressing. Serve with tomatoes, if desired.

LOW FAT CREAMY BLUE CHEESE DRESSING

Steps:

• In a small bowl, mash blue cheese and yogurt together with a fork.
• Stir in mayonnaise, lemon juice, vinegar, and garlic powder until well blended.
• Season to taste with salt and pepper. Makes 1 cup.

ICEBERG WEDGE SALAD WITH BLUE CHEESE DRESSING

Steps:

• Make the dressing in a medium-sized bowl by combining the buttermilk, soured cream, mayonnaise, lemon juice and 50g of the blue cheese. Season and stir through the chives. Chill until ready to serve.
• When ready to serve, pour half the dressing over the lettuce wedges and crumble over the remaining blue cheese and a scattering of walnuts. Serve the rest of the dressing on the side.

ICEBERG WEDGE

Steps:

• Remove outer leaves of lettuce and wash thoroughly in cold water. Drain and pat dry with paper towels then split into wedges and arrange on plates. Scatter grape tomato halves over and around the lettuce.
• Make dressing by combining mayonnaise and sour cream in a large mixing bowl. Squeeze in fresh lemon juice, fold in blue cheese and chives and season with salt and pepper. Pour dressing over wedge and grape tomatoes. Drizzle with a little extra-virgin olive oil and top with chives.

ICEBERG WEDGES WITH LOW-FAT BLUE CHEESE DRESSING

Steps:

• In a medium bowl, whisk reduced-fat mayonnaise, reduced-fat sour cream, and water with red-wine vinegar. Stir in minced shallot and crumbled blue cheese (2 ounces), breaking up large pieces of cheese with the spoon. Season with coarse salt and ground pepper.
• Slice iceberg lettuce into 8 wedges (remove core). Place 2 wedges on each plate; drizzle with dressing. Serve immediately.

ICEBERG WEDGE WITH BUTTERMILK BLUE CHEESE DRESSING

Steps:

• Slice the lettuce into thick wedges. In a medium-sized bowl, add the mayonnaise, sour cream, buttermilk, salt and pepper, to taste, hot sauce, chives, garlic, and lemon juice. Whisk together, then slowly fold in the blue cheese crumbles. Arrange the lettuce on a serving platter and drizzle with the dressing. Garnish with tomatoes, avocado, and bacon. Serve.

LOW-FAT BLUE CHEESE DRESSING

Steps:

• Shake together blue cheese, yogurt, milk, vinegar, salt, and pepper.

ICEBERG LETTUCE WITH BLUE CHEESE DRESSING

Steps:

• Mash yogurt with blue cheese, lemon juice, a pinch of salt, and a grinding or two of pepper. Taste and adjust the seasoning, adding more lemon juice if necessary.
• Place each wedge of iceberg lettuce on a plate, drizzle with dressing and sprinkle with nuts if using.

ICEBERG WEDGE WITH CHUNKY BLUE CHEESE DRESSING

Steps:

• In a large bowl, whisk together all the dressing ingredients until combined. When ready to serve, set each lettuce wedge on a plate, spoon on about 1/2 cup dressing, and top with a handful of cherry tomato halves and a sprinkling of crumbled bacon.
• The dressing and the bacon crumbles can be made up to 2 days in advance and refrigerated. Assemble the salad shortly before serving.
• Mexican tarragon (also called mint marigold) is easily grown throughout Texas and is similar in taste to French tarragon, which literally can't take the Texas heat. If you don't find Mexican tarragon in the grocery store, look for the flowering plants at your local nursery. Little pots of these herbs also make charming party favors.
• If you are so inclined, cut the calorie and fat load by using low-fat or nonfat mayonnaise and low-fat or nonfat sour cream instead of the full-fat stuff.

ICEBERG WEDGE WITH WARM BACON AND BLUE CHEESE DRESSING

Steps:

• Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency. (Can be made 1 day ahead. Cover and chill.)
• Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Arrange lettuce on plates. Spoon dressing over. Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onion.