Units
Ingredients
- 1 head Iceberg lettuce
- 90 grams slab bacon (cut into ¼-inch batons)
- 50 grams Maytag blue cheese
- 50 grams Mascarpone cheese
- ¼ cup plain yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon milk
- ½ cup blueberries
- salt (to taste)
- ground black pepper (to taste)
Instructions
- Wash the 1 head Iceberg lettuce, then cut it in half through the middle of the stem. Cut the halves in half again through the stem, then put the quartered lettuce in a large bowl of ice water. This not only chills the lettuce, it will make the lettuce extra crisp.
- Fry the 90 grams slab bacon until crisp and drain on a paper towel.
- To make the dressing, crumble the 50 grams Maytag blue cheese into a small bowl, then add the 50 grams Mascarpone cheese, ¼ cup plain yogurt, 1 tablespoon mayonnaise, and 1 tablespoon milk. Stir together until combined, leaving a few chunks of blue cheese. If you want your dressing to be more pungent, you can leave out the marscapone and just use 100 grams of blue cheese. Taste the dressing and add salt as needed.
- To assemble the salad, drain the wedges of lettuce well, shaking out any excess water. Drizzle some dressing on top, then sprinkle the bacon, and ½ cup blueberries on top. Finish with some fresh ground black pepper. You can also crumble on more blue cheese.
Nutrition
Calories 259kcalCarbohydrates 8gProtein 8gFat 22gSaturated Fat 10gPolyunsaturated Fat 3gMonounsaturated Fat 6gTrans Fat 0.04gCholesterol 41mgSodium 344mgPotassium 311mgFiber 2gSugar 5gVitamin A 989IUVitamin C 6mgCalcium 133mgIron 1mg