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Iceberg Lettuce with Blue-Cheese Dressing and Toasted Almonds

Return to Healthy Almond Menu.

  • servings: 4

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Ingredients

  • 2 ounces whole shelled almonds
  • 4 1/2 ounces blue cheese, crumbled
  • 1 1/2 teaspoons freshly squeezed 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

Directions

  1. Step 1

    Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet, and bake until lightly toasted, 7 to 8 minutes. Let cool, then coarsely chop. Set aside.

  2. Step 2

    In a medium bowl, whisk together cheese, lemon juice, buttermilk, and oil until smooth, and season with pepper.

  3. Step 3

    Break each lettuce wedge in half. Divide among four plates; top with apple. Spoon dressing over each serving. Garnish with almonds; serve immediately.

Source
Martha Stewart Living, October 2003

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Reviews (2)

  • GaleTats 19 Apr, 2008

    When I was a kid, my parents would make the following as a treat: 1" slice of iceberg lettuce on a plate; take Miracle whip, ketchup and Tabasco sauce, adding enough ketchup to make the Miracle whip red/pink, then add as much tabasco as you want. Loved it as a kid, can't stand iceberg now.

  • GaleTats 19 Apr, 2008

    When I was a kid, my parents would make the following as a treat: 1" slice of iceberg lettuce on a plate; take Miracle whip, ketchup and Tabasco sauce, adding enough ketchup to make the Miracle whip red/pink, then add as much tabasco as you want. Loved it as a kid, can't stand iceberg now.