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Iceberg Lettuce with Blue Cheese Dressing and Toasted Almonds

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

  1. 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.

  2. 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.
TagsSaladAlmondNutBlue CheeseCheeseDairyIceberg LettuceLettuceLeafy GreensVegetableSideDinnerGluten FreeVegetarianEasyQuickCookbooks
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