Ingredients:
- 1 head iceberg lettuce, washed and cut into quarters
- 2 plum tomatoes, seeded and diced
- 3 strips cooked bacon (turkey bacon is okay), crumbled
- 8 oz. crumbled blue cheese, divided
- 1/2 cup low-fat buttermilk
- 1/2 cup mayonnaise
- 2 Tbsp. Dijon mustard
- 1 Tbsp. red wine vinegar
- 1 tsp. minced garlic
- kosher salt and pepper to taste
Preparation:
- Place one quarter of the lettuce on each of four plates or in a salad bowl, if serving homestyle.
- Sprinkle chopped tomatoes, crumbled bacon and half of the blue cheese evenly over the lettuce.
- In a blender or food processor, combine the remaining ingredients. Puree until smooth. Pour over salad or serve on the side.
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