Iceberg salad appetizer recipe with dressing from голубого сыра. 
The photodishes: Anna Williams Time: 15 min. Difficulty: Easy Portions: 8 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 heads of iceberg lettuce
- 1 medium tomato, diced
- 10 slices of bacon, toasted and crumbled
- Juice 1 large lemon
- 1 tbsp. mayonnaise
- 1 tbsp. buttermilk or low-fat kefir
- 1/2 tbsp. sour cream
- 1.5 tsp garlic powder
- 1.5 tsp onion powder
- 170 gr crumbled blue cheese (about 1.5 tbsp.)
- Freshly ground pepper
Recipes with similar ingredients: iceberg lettuce, blue cheese, tomatoes, bacon, lemon juice, mayonnaise, yogurt, kefir, sour cream, garlic powder, onion powder
Recipe preparation:
- In a mixer bowl, mix lemon juice, mayonnaise, buttermilk, sour cream, garlic and onion powder. Mix until smooth. Add cheese and mix thoroughly. Refrigerate in sealed container for 2 hours.
- Cut each head of iceberg lettuce into 4 pieces, having previously removed the core. Put on each part of the salad over a generous spoon of dressing, sprinkle bacon and tomatoes on top. Season with black pepper.
