Recipe information
Yield
serves 4
Ingredients
2 ounces whole shelled almonds
4 1/2 ounces blue cheese, crumbled
1 1/2 tablespoons fresh 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
Preparation
Step 1
Preheat the oven to 350°F. Spread the almonds on a rimmed baking sheet, and bake until lightly toasted, 7 to 8 minutes. Let cool, then coarsely chop.
Step 2
In a medium bowl, whisk together the cheese, lemon juice, buttermilk, and oil until smooth, and season with pepper.
Step 3
Break each lettuce wedge in half. Divide among 4 plates; top with apple cubes. Spoon dressing over each serving. Garnish with almonds, and serve.
Fit to eat recipe
Step 4
(Per serving)
Step 5
Calories: 290
Step 6
Fat: 22g
Step 7
Cholesterol: 25mg
Step 8
Carbohydrate: 14g
Step 9
Sodium: 478mg
Step 10
Protein: 12g
Step 11
Fiber: 5g
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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