ICEBERG LETTUCE WITH BLUE-CHEESE DRESSING AND TOASTED ALMONDS

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Iceberg Lettuce with Blue-Cheese Dressing and Toasted Almonds image

The classic combination of iceberg lettuce and blue cheese is enlivened with tart Granny Smith apple cubes and the nutty flavor of toasted almonds.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

2 ounces whole shelled almonds
4 1/2 ounces blue cheese, crumbled
1 1/2 teaspoons freshly squeezed lemon juice
1/3 cup buttermilk
1 1/2 tablespoons olive oil
Freshly ground pepper
1 head iceberg lettuce, cut into 4 wedges
1 Granny Smith apple, cored and cut into 1/2-inch cubes

Steps:

  • Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet, and bake until lightly toasted, 7 to 8 minutes. Let cool, then coarsely chop. Set aside.
  • In a medium bowl, whisk together cheese, lemon juice, buttermilk, and oil until smooth, and season with pepper.
  • Break each lettuce wedge in half. Divide among four plates; top with apple. Spoon dressing over each serving. Garnish with almonds; serve immediately.

Nutrition Facts : Calories 290 g, Cholesterol 25 g, Fat 22 g, Fiber 5 g, Protein 12 g, Sodium 478 g

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