Iceberg With Smoked-Bacon-and-Buttermilk Dressing
- Total Time
- 20 minutes
- Rating
- Notes
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Ingredients
Yield:8 servings
- 2heads iceberg lettuce
- 8ripe Roma tomatoes, sliced thin
- 2cups buttermilk herb dressing (see recipe)
- 12slices smoked bacon, diced into ½-inch pieces (about 2 cups) and fried
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
225 calories; 17 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 12 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 8 grams protein; 347 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Trim the loose outer leaves from the heads of iceberg, and cut each into 4 wedges and place in the freezer for 10 minutes before serving, along with 4 serving plates.
- Step 2
Remove the chilled plates and arrange each with a circle of sliced tomatoes. Set a wedge in the center of each plate. Nap with ¼ cup dressing.
- Step 3
Sprinkle bacon over each wedge. Serve immediately.
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