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| Iceberg Wedges with Avocado Ranch - Cool and Refreshing! |
If you are like me, you may be thinking Iceberg Lettuce is so boring. I will be honest - I have never been a big fan of plain 'ole Iceberg Lettuce. But let's face it - it is much more economical than organic spring mix or baby green salad (both of which I love!) I hope you will try this light and refreshing salad. I think it will change the way you think of Iceberg Lettuce. It is cool, crisp and light. Perfect for these hot evenings we have been having in Alabama. It also goes well with grilled steak or chicken. Hope you enjoy!
Iceberg Wedges with Avocado Ranch Dressing
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| Creamy Avocado Ranch Dressing - Cool and Refreshing! |
Ingredients
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For the
Dressing:
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1 1/2 Cups
Yogurt, full fat
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1/2 Cup
Kraft Mayonnaise
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1 1/2 Teaspoons
Salt
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2 Teaspoons
Dried Dill
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2 Teaspoons
Dried Parsley
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2 Cloves
Garlic, smashed into a paste
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1 Tablespoon
Apple Cider Vinegar
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1
Lemon, juiced
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1
Avocado, mashed
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1 Tablespoon
Olive Oil
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For the
Salad:
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1 Head
Iceberg Lettuce
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1 Cup
Grape or Cherry Tomatoes, Halved
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2 Small
Cucumbers, halved and quartered
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4 Ounces
Blue Cheese, crumbled (reserve for garnish)
Cooking Directions
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In a large mixing bowl, combine the yogurt, mayonnaise, salt, dill, parsley, garlic, apple cider vinegar, lemon juice, avocado, and olive oil.
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Mix well and refrigerate.
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Core the lettuce and cut into four wedges.
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Place each wedge on a salad plate.
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Top each wedge with 1/4 each of the tomatoes and cucumbers.
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Spoon a generous dollop of dressing onto each salad.
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Garnish each salad with one ounce of crumbled blue cheese.
