This is the Martha Stewart version of blue cheese dressing that I mentioned in an earlier post, except that hers doesn't have garlic or parsley. You can leave those out if you want.
Rinse your lettuce and slice it into wedges. Wrap in a paper towel and refrigerate for an hour or two. Meanwhile fry some bacon until crispy. (Even better, put your bacon on a baking pan and cook at 400 degrees for about 20 minutes. Easy.) Cut a ripe tomato into small cubes, 1/2 inch or less. To serve, drizzle blue cheese dressing over individual wedges and top with tomatoes and crumbled bacon. Cool, crisp, completely delicious!
Blue Cheese Dressing
1 cup low-fat buttermilk
1/4 cup mayonnaise
1/4 cup plain low-fat yogurt
1 tablespoon freshly squeezed lemon juice
small clove minced garlic
1 T. finely chopped fresh parsley
4 ounces blue cheese, crumbled
Coarse salt and freshly ground pepper
Whisk buttermilk, mayonnaise, yogurt, lemon juice, and garlic in a bowl; stir in cheese. Season with salt and pepper. Chill in an airtight container up to 3 days.
1 comment:
we usually add a touch of onion in with the tomatoes or minced up in the dressing. forgot about that.
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