Iceberg Wedges With Low Fat Blue Cheese Dressing Food

ULTIMATE ICEBERG WEDGE SALAD

Steps:

• First make the homemade blue cheese dressing, unless you're going to use a bottled blue cheese dressing. I know you're going to love this one though- give it a try!
• Add the walnuts to a pan over medium-high heat. Toast for a minute or two. When the become fragrant, it's time to add in the butter and pinch of salt.
• Let the butter melt and then stir occasionally until the butter browns. If the pan starts to smoke, remove from the heat immediately and allow to cool, stirring constantly.
• Set aside to cool.
• Core the lettuce head (suggestion on how to do this easily listed above in the post), and slice in half, then into wedges.
• Add each wedge to a plate. Add the tomatoes to each plate.
• Cover the wedges with some blue cheese dressing. The dressing acts as the glue to keep the toppings stuck to the salad.
• Top with the walnuts, shallots, chopped bacon and crumbed blue cheese.
• Admire your work and dig in. Happy eating!

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.

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 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.

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.

AVOCADO BACON CHICKEN LETTUCE WEDGE

Steps:

• First, place one bacon strip in the microwave for 3-5 minutes on high power to cook. Drain fat and crumble when cool.
• Meanwhile, cut a whole head of iceberg lettuce in half,then cut the halves into thirds. Place one iceberg lettuce wedge on a saladplate.
• Then, place avocado slices on the side of the lettuce wedge. .
• Next, add grilled chicken pieces to the lettuce wedge or place on the sides.
• Then, add grape tomato slices to lettuce wedge.
• Next, drizzle dressing on top.
• Last, sprinkle with bacon crumbles.

ICEBERG WEDGE BLUE CHEESE BACON & TOMATO SALAD

Steps:

• To make the dressing, combine mayonnaise, sour cream and buttermilk, mixing well.
• Add remaining ingredients mixing thoroughly.
• Must refrigerate for 24 hours before serving for best flavor.
• For the salad assembly, divide iceberg lettuce head into four equal sections, cutting down towards the stem.
• Place on plates, topping liberally with the blue cheese dressing, crumbled bacon, chopped tomato and crumbled blue cheese.
• Serve nice and cold, adding salt and pepper to taste.

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 LETTUCE WEDGES WITH CREAMY GARLIC DRESSING

Steps:

• Remove any tough outer leaves from lettuce heads and cut each into quarters. Remove tough stem end and core. Put quarters on chilled plates.
• Combine sour cream, mayonnaise, vinegar and garlic in a food processor or blender. Add 2 tablespoons cold water and process until blended and smooth. Add parsley, salt and pepper; pulse briefly to mix. Cover and chill until ready to serve (can be made up to 2 days in advance).
• To serve, spoon some dressing on each wedge and sprinkle with scallions, if desired. Serve remaining dressing on the side.