Iceberg and Blue-Cheese Salad

Ingredients

• 1 tight head iceberg lettuce (about 1 1/4 pounds)
• 3 ripe tomatoes (about 1 1/4 pounds)
• 1 4 1/2-ounce piece blue cheese (Danish, Stilton, Gorgonzola or Roquefort)
• 1 ½ tablespoons Dijon-style mustard
• ¾ teaspoon salt
• ¾ teaspoon freshly ground black pepper
• 2 tablespoons red-wine vinegar
• 6 tablespoons canola or corn oil

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    232 calories; 20 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 6 grams protein; 15 milligrams cholesterol; 590 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

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.
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.
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.

10 minutes