In The Kitchen With April

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 Iceberg Wedges with Avocado Ranch Dressing.  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!

 

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Iceberg Wedges with Avocado Ranch Dressing

Author: April Ozbilgin

Recipe type: Salad

Ingredients

• For the Dressing:
• 1½ Cups Yogurt, full fat
• ½ Cup Kraft Mayonnaise
• 1½ Teaspoons Salt
• 2 Teaspoons Dried Dill
• 2 Teaspoons Dried Parsley
• 2 Cloves Garlic, smashed into a paste
• 1 Tablespoon Apple Cider Vinegar
• 1 Lemon, juiced
• 1 Avocado, mashed
• 1 Tablespoon Olive Oil
• For the Salad:
• 1 Head Iceberg Lettuce
• 1 Cup Grape or Cherry Tomatoes, Halved
• 2 Small Cucumbers, halved and quartered
• 4 Ounces Blue Cheese, crumbled (reserve for garnish)

Instructions

1. In a large mixing bowl, combine the yogurt, mayonnaise, salt, dill, parsley, garlic, apple cider vinegar, lemon juice, avocado, and olive oil.
2. Mix well and refrigerate.
3. Core the lettuce and cut into four wedges.
4. Place each wedge on a salad plate.
5. Top each wedge with ¼ each of the tomatoes and cucumbers.
6. Spoon a generous dollop of dressing onto each salad.
7. Garnish each salad with one ounce of crumbled blue cheese.

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