Iceberg Lettuce Wedge Salad

Something about having to use a knife and fork to cut into a salad makes it seem more substantial doesn't it? My absolute favorite happens to include a blue cheese dressing, little diced tomatoes, black olives and bacon crumbles.

That being said, let's face it, I'm watching my waistline like everyone else in California. The amount of saturated fat in a dish that includes blue cheese dressing and bacon crumbles is astronomical. Here is my rendition.

Low Fat Blue Cheese Dressing (18 servings - 2 tablespoons per serving)
Ingredients

1	cup fat-free cottage cheese
1	cup nonfat plain yogurt
2	tablespoons chopped onion
1	garlic clove, minced
1	tablespoon crumbled blue cheese
1	tablespoon lemon juice

Directions

1. In a blender or food processor, combine cottage cheese, yogurt, onion and garlic; process until smooth.
   
   
2. Stir in blue cheese. Store, covered, in the refrigerator.
   
   
3. Whisk in lemon juice before serving.

Iceberg Wedge Salad
Ingredients

1	head iceberg lettuce
1/2	cup of blue cheese
4	serving turkey bacon
1	cup of black olives
1	diced tomato
1/4	red onion

Directions

1. On each salad plate, place 1 wedge of lettuce turned on its side.
   
   
2. Pour blue cheese dressing on wedge.
   
   
3. Sprinkle with tomatoes, red onion, black olives, crumbled blue cheese, and crumbled bacon.