Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| ¾ c. Hy-Vee light mayonnaise | ||
| 2 tbsp. buttermilk | ||
| 1 tbsp. Hy-Vee Select red wine vinegar | ||
| ½ tsp. Hy-Vee salt | ||
| ¼ tsp. freshly ground Hy-Vee black pepper | ||
| 1 c. crumbled bleu cheese, divided | ||
| 1 medium head iceberg lettuce | ||
| 6 slice(s) Hy-Vee bacon, cooked crisp and crumbled | ||
| ⅓ c. chopped red onion | ||
| 10 cherry tomatoes, halved |
Directions
- Whisk together mayonnaise, buttermilk, red wine vinegar, salt and black pepper. Stir in 1/2 cup bleu cheese. Cover and chill.
- Remove core from lettuce. Cut head of lettuce in half starting from cored end. Place halves cut-side-down on cutting board. Cut each half in half again. Arrange lettuce wedges on a large plate.
- Drizzle mayonnaise mixture over lettuce. Top each with bacon, onion and additional bleu cheese. Garnish with tomatoes at base of wedges.
Nutrition facts
Servings
160 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 25mg
- Sodium: 700mg
- Total Carbohydrates: 6g
- Protein: 7g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 8%
0%
Iron 2%
0%
Calcium 10%
Recipe Source:
Hy-Vee Seasons Spring 2012.