Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Ingredients[]
- 2 tablespoons blue cheese, crumbled
- 1 tablespoon fat-free buttermilk
- 2 tablespoons fat-free sour cream
- 1 tablespoon light mayonnaise
- 3/4 teaspoon white vinegar
- 1/4 teaspoon salt
- 1 small head iceberg lettuce
Directions[]
- Combine blue cheese, buttermilk, sour cream, mayonnaise, white vinegar, and salt.
- Cut a small head of iceberg lettuce into 4 wedges; place 1 wedge on each of 4 plates.
- Drizzle each wedge with about 1 1/2 tablespoons dressing.
Yield: 4 servings