Serves 6
Who says iceberg lettuce is only for burgers or rabbits? Try this awesome, crispy throw-back for dinner one night while watching Walter Cronkite & serving roumaki as an appetizer.
Ingredients
- 1 head iceberg lettuce
- 1/2 cup sour cream
- 1/2 cup mayo
- 2 ounces blue cheese crumbles
- 2 teaspoons Worcestershire sauce
- 2-3 tablespoons milk
- 1 tomato, diced
- 1 ripe avocado, diced
- 1/2 cup cook & crumbled bacon
Steps
- Remove outer, ugly lettuce leaves and slice down the middle
- Slice each half into 3 wedges, and put on a plate
- Mix sour cream, mayo, blue cheese and Worcestershire
- Mix well and add as much milk as needed for desired thickness – I like mine a bit more creamy
- Spoon dressing over each wedge and scatter with the diced tomatoes, avocado and bacon
- Top with fresh ground pepper… of course
