Blue Cheese-Dressed Iceberg Lettuce "Steaks"

Ingredients:

• 2 very thin slices sandwich bread, cut into 1/2-inch cubes
• 1/2 cup low-fat buttermilk
• 1 tbsp. reduced-calorie mayonnaise
• 1/4 tsp. salt
• 1/4 tsp. hot pepper sauce
• 1 firm head iceberg lettuce, cored, ends trimmed, and cut into 4 thick slices
• 2 plum tomatoes, cut into 1/2-inch pieces (about 3/4 cup)
• 1/2 cup chopped sweet onion
• 1/2 cup coarsely crumbled blue cheese

Makes 4 Servings (1 lettuce steak, 1/4 of tomato, 1/4 of onion, 2 tablespoons cheese and 2 1/2 tablespoons dressing per serving)

1. Preheat oven to 350 F.
2. To make croutons, spread bread cubes on small baking sheet and bake, turning once or twice, until golden crisp, about 5 minutes.
3. To make dressing, whisk together buttermilk, mayonnaise, salt, and hot sauce in a small bowl.
4. Place 1 1 lettuce steak on each of 4 plates. Drizzle evenly with dressing and top with tomatoes, onion, blue cheese, and croutons.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is the perfect salad to serve alone or before the main dish of meat and potatoes. This salad is very filling and flavorful. Make sure the iceberg lettuce is cold so it can have that nice crunch to it. The blue cheese crumbles add a nice tangy flavor to the salad as well.