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Iceberg Wedge Salad with Blue Cheese Dressing

Servings

1

Serving size

1 wedge salad
COOKING TIME
15 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16.

This recipe also requires making Blue Cheese Dressing and Candied Pecans

This recipe does not make very good leftovers.

Ingredients

1/2 cup Reduced fat buttermilk
1/8 head, medium (6 inch dia) Iceberg lettuce
1/4 cup Fat free mayonnaise
1 ounce Blue cheese (crumbled)
1 Tbsp. chopped Shallots, raw (minced)
1/8 tsp. Ground mustard
1 tsp. Caper liquid

Instructions

Place the lettuce on a plate and top with the pecans and blue cheese dressing.
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Special Diet Information

Click on the icon for information.

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GERD / Acid Reflux

No specific GERD triggers.

Lactose

Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free blue cheese in the dressing.

Sodium

This is NOT a low sodium recipe.

Recipe Notes

The classic American salad done healthy.

"I did toy with the idea of doing a cook-book. The recipes were to be the routine ones: how to make dry toast, instant coffee, hearts of lettuce and brownies. But as an added attraction, at no extra charge, my idea was to put a fried egg on the cover. I think a lot of people who hate literature but love fried eggs would buy it if the price was right."

Groucho Marx, Comedian