Wednesday, August 13, 2008


I watched Tyler Florence recently, on one of his "ultimate" shows on the Food Network. This salad was not what the show was about, but it was part of what he served. We haven't been eating iceberg lettuce lately. It's not supposed to be nutritious. So we've been sticking to the darker greens. What a treat it was to serve this crisp iceberg wedge salad for company the other night. We all enjoyed getting reaquainted with an old friend. The iceberg was cut into small wedges and placed on a platter; grape tomatoes were scattered on the salad; then the dressing was drizzled over the top with extra
dressing served in a bowl.

Bleu cheese dressing is very easy to make, so why buy it?

Bleu Cheese Salad Dressing
2 Tbsp. Tarragon vinegar (or white
wine vinegar)
3 Tbsp. Bleu cheese
1 cup lite sour cream
1/2 cup fat-free half and half
2 Tbsp.Smart Balance lite mayonnaise
1 garlic clove,grated or minced
1/4 tsp. sea salt
1 Tbsp. lemon juice
1 Tbsp. finely chopped fresh parsley
Extra bleu cheese for garnish

In a bowl set in a pan of hot water, whisk the vinegar and 3 Tbsp. bleu cheese till cheese melts. Remove from heat; cool slightly. Add remaining ingredients and whisk till well blended. Refrigerate. Add extra bleu cheese as a garnish when serving. Yield: about 1-1/2 cups

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