Iceberg Lettuce with Blue Cheese Dressing and Toasted Almonds

Name: Iceberg Lettuce with Blue Cheese Dressing and Toasted Almonds
Yield: serves 4
Ingredients: 2 ounces whole shelled almonds; 4 1/2 ounces blue cheese, crumbled; 1 1/2 tablespoons fresh lemon juice; 1/3 cup buttermilk; 1 1/2 tablespoons olive oil; Freshly ground pepper; 1 head iceberg lettuce, cut into 4 wedges; 1 Granny Smith apple, cored and cut into 1/2-inch cubes

January 26, 2012

Recipe information

Yield
serves 4

Ingredients

2 ounces whole shelled almonds

4 1/2 ounces blue cheese, crumbled

1 1/2 tablespoons fresh lemon juice

1/3 cup buttermilk

1 1/2 tablespoons olive oil

Freshly ground pepper

1 head iceberg lettuce, cut into 4 wedges

1 Granny Smith apple, cored and cut into 1/2-inch cubes

Preparation

Step 1
Preheat the oven to 350°F. Spread the almonds on a rimmed baking sheet, and bake until lightly toasted, 7 to 8 minutes. Let cool, then coarsely chop.
Step 2
In a medium bowl, whisk together the cheese, lemon juice, buttermilk, and oil until smooth, and season with pepper.
Step 3
Break each lettuce wedge in half. Divide among 4 plates; top with apple cubes. Spoon dressing over each serving. Garnish with almonds, and serve.
Fit to eat recipe
Step 4
(Per serving)
Step 5
Calories: 290
Step 6
Fat: 22g
Step 7
Cholesterol: 25mg
Step 8
Carbohydrate: 14g
Step 9
Sodium: 478mg
Step 10
Protein: 12g
Step 11
Fiber: 5g

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsSalad Almond Nut Blue Cheese Cheese Dairy Iceberg Lettuce Lettuce Leafy Greens Vegetable Side Dinner Gluten Free Vegetarian Easy Quick Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Fit to eat recipe

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Recipe notes