Iceberg lettuce with blue cheese dressing
Votes: 2
Time: 15 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Recipe for making an appetizer of iceberg lettuce with blue cheese dressing.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 heads of iceberg lettuce
- 1 medium tomato, finely diced
- 10 slices bacon, crispy and crumbled
- Juice of 1 large lemon
- 1 cup mayonnaise
- 1 cup buttermilk or low-fat kefir
- 1/2 cup sour cream
- 1.5 tsp garlic powder
- 1.5 tsp onion powder
- 170 g crumbled blue cheese (about 1.5 cups)
- Freshly ground pepper
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Recipes with similar ingredients: iceberg lettuce, blue cheese, tomatoes, bacon, lemon juice, mayonnaise, sour milk, kefir, sour cream, garlic powder, onion powder
Cooking the dish according to the recipe:
- In a stand mixer, combine the lemon juice, mayonnaise, buttermilk, sour cream, garlic powder, and onion powder. Blend until smooth. Add the cheese and mix thoroughly. Chill in an airtight container in the refrigerator for 2 hours.
- Cut each head of iceberg lettuce into quarters, removing the core first. Spoon a generous dollop of dressing onto each lettuce, then top with bacon and tomatoes. Season with black pepper.
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