Iceberg Wedges with Low-Fat Blue Cheese Dressing
We've adjusted the classic blue-cheese dressing to make a reduced-fat version that's still satisfying and flavorful.
Ingredients
Directions
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In a medium bowl, whisk reduced-fat mayonnaise, reduced-fat sour cream, and water with red-wine vinegar. Stir in minced shallot and crumbled blue cheese (2 ounces), breaking up large pieces of cheese with the spoon. Season with coarse salt and ground pepper.
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Slice iceberg lettuce into 8 wedges (remove core). Place 2 wedges on each plate; drizzle with dressing. Serve immediately.