Iceberg With Smoked-Bacon-and-Buttermilk Dressing
Updated September 28, 2015
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 heads iceberg lettuce
8 ripe Roma tomatoes, sliced thin
2 cups buttermilk herb dressing (see recipe)
12 slices smoked bacon, diced into ½-inch pieces (about 2 cups) and fried
Nutritional analysis per serving (8 servings)
12 grams carbs; 29 milligrams cholesterol; 225 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 6 grams saturated fat; 17 grams fat; 6 grams fiber; 347 milligrams sodium; 8 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Trim the loose outer leaves from the heads of iceberg, and cut each into 4 wedges and place in the freezer for 10 minutes before serving, along with 4 serving plates.
- Step 2
Remove the chilled plates and arrange each with a circle of sliced tomatoes. Set a wedge in the center of each plate. Nap with ¼ cup dressing.
- Step 3
Sprinkle bacon over each wedge. Serve immediately.
Private Notes