Iceberg and Blue-Cheese Salad
- Total Time
- 10 minutes
- Rating
- Notes
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Ingredients
Yield:6 servings
- 1tight head iceberg lettuce (about 1¼ pounds)
- 3ripe tomatoes (about 1¼ pounds)
- 14½-ounce piece blue cheese (Danish, Stilton, Gorgonzola or Roquefort)
- 1½tablespoons Dijon-style mustard
- ¾teaspoon salt
- ¾teaspoon freshly ground black pepper
- 2tablespoons red-wine vinegar
- 6tablespoons canola or corn oil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
230 calories; 20 grams fat; 6 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 8 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 6 grams protein; 542 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.
Powered byPreparation
- Step 1
Discard any damaged outer leaves from the head of lettuce and cut it into 6 wedges. Core the tomatoes and cut each into six wedges.
- Step 2
Arrange a wedge of lettuce and three wedges of tomato on each of six salad plates. Crumble the cheese and sprinkle it over the lettuce and tomatoes on each plate.
- Step 3
Mix the mustard, salt, pepper, vinegar and oil in a bowl to make the dressing. (Don't worry if the ingredients separate; the mixture is not intended to be homogenized.) Spoon the dressing over the lettuce and tomatoes, and serve immediately.
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