Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Blue Cheese | 1 oz (28g) | 100 |
| Egg | 1 large egg (50g) | 78 |
| Bacon | 1 slice cooked (8g) | 43 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Iceberg Lettuce | 1 cup shredded (36g) | 5 |
| Chives | 1 tbsp (3g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1½ oz blue cheese, at room temperature
- 1 tbsp fresh lemon juice
- freshly ground black pepper (lots)
- ½ head iceberg lettuce
- 1 tbsp finely chopped fresh chives
- 2 slices cooked bacon, chopped or ¼ cup toasted walnuts (optional)
Directions
In a bowl, whisk the mayo, sour cream, blue cheese, lemon juice and pepper until well combined.
Cover and refrigerate.
Slice the lettuce into four equal wedges, without letting each wedge fall apart.
When you're ready to serve, place one wedge vertically on a salad plate with the outside larger leaves down and the center of the lettuce pointing up.
Add a hefty dollop of dressing, sprinkle with chives and bacon or nuts and repeat with three more plates.
Category:Cathy's Recipes
Category:Salad Recipes
Category:Iceberg lettuce Recipes
Category:Sour cream Recipes
Category:Bacon Recipes
Category:Chives Recipes
Category:Blue cheese Recipes
Category:Walnut Recipes
Category:Mayonnaise Recipes
Category:Lemon juice Recipes