Iceberg Lettuce With Blue Cheese Dressing


  • 1 cup yogurt, preferably whole milk
  • ½ cup crumbled blue cheese
  • 1 tablespoon freshly squeezed lemon juice, or more as needed
  • Salt
  • ground black pepper
  • 1 head iceberg lettuce, cored and cut into 8 wedges
  • ½ cup toasted and chopped hazelnuts, pecans or walnuts, optional
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      107 calories; 7 grams fat; 2 grams saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 4 grams protein; 10 milligrams cholesterol; 120 milligrams sodium

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

8 servings


  1. Mash yogurt with blue cheese, lemon juice, a pinch of salt, and a grinding or two of pepper. Taste and adjust the seasoning, adding more lemon juice if necessary.
  2. Place each wedge of iceberg lettuce on a plate, drizzle with dressing and sprinkle with nuts if using.

5 minutes

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