Wedge of Lettuce with Bacon and Blue Cheese

Name: Wedge of Lettuce with Bacon and Blue Cheese
Yield: serves 4
Ingredients: 1 small head iceberg lettuce; 1 small red onion, sliced very thin; 1 large heirloom tomato, cut into large dice; 3/4 cup 3-Grams-of-Fat Blue Cheese Dressing (page 201) or Bolthouse Farms Chunky Blue Cheese Dressing; 6 tablespoons crumbled reduced-fat blue cheese, such as Treasure Cove; 6 tablespoons real bacon bits, such as Hormel Real Bacon Bits; Salt and freshly ground black pepper

December 9, 2011

Who doesn’t love a big thick chunk of iceberg lettuce with bacon and blue cheese dressing alongside a juicy cowboy-cut ribeye? It’s one of my favorite steakhouse meals. Problem is, at 700-plus calories and more than 80 grams of fat—for the salad alone!—it’s a very bad bargain. Thankfully, the availability of reduced-fat blue cheese means you don’t have to choose between the steak and the salad.

Recipe information

Yield
serves 4

Ingredients

1 small head iceberg lettuce

1 small red onion, sliced very thin

1 large heirloom tomato, cut into large dice

3/4 cup 3-Grams-of-Fat Blue Cheese Dressing (page 201) or Bolthouse Farms Chunky Blue Cheese Dressing

6 tablespoons crumbled reduced-fat blue cheese, such as Treasure Cove

6 tablespoons real bacon bits, such as Hormel Real Bacon Bits

Salt and freshly ground black pepper

Preparation

Step 1
Cut the iceberg lettuce into 4 wedges. Place 1 wedge on each of 4 salad plates, and top each wedge with some red onion and tomato. Drizzle each wedge with blue cheese dressing, and top it with crumbled blue cheese and bacon.
Step 2
Season the salads with salt and pepper to taste, and serve.
nutrition information
Step 3
Fat: 81.2g (before), 9.4g (after)
Step 4
Calories: 730 (before), 182 (after)
Step 5
Protein: 13g
Step 6
Carbohydrates: 11g
Step 7
Cholesterol: 27mg
Step 8
Fiber: 2g
Step 9
Sodium: 972mg

Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved. Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.

Recipe information

Ingredients

Preparation

Step 1

Step 2

nutrition information

Step 3

Step 4

Step 5

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Step 7

Step 8

Step 9

Recipe notes