Iceberg Wedges with Low-Fat Blue Cheese Dressing
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.Advertisement
Slice iceberg lettuce into 8 wedges (remove core). Place 2 wedges on each plate; drizzle with dressing. Serve immediately.