Nutrition Facts

Serving Size 166 g

(Approx. 6 Servings)

Amount Per Serving

Calories	170	Calories From Fat	120

% Daily Value*

Total Fat 13 g	20%

Saturated Fat 6 g	30%

Trans Fat 0.0 g

Cholesterol 25 mg	8%

Sodium 400 mg	17%

Total Carbohydrate 6 g	2%

Dietary Fiber 2 g	8%

Sugars 3 g

Protein	7 g

Vitamin A 15%	•	Iron 2%

Vitamin C 6%	•	Calcium 20%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Iceberg Wedge Salad with Blue Cheese Artichoke Dressing

Prep Time

20 minutes

Cook Time

N/A

Total Time

20 minutes

Serves

6 People

Ingredients

Recipe makes 6 Servings

1 cup(s) blue cheese, crumbled or chopped up

1/2 cup(s) sour cream

1/2 cup(s) HEB Lowfat Buttermilk

1/2 jar Le Conserve Della Nonna Artichoke Tapenade

3 garlic cloves, minced

1/2 Tsp black pepper

1 large iceberg lettuce

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Instructions

In a food processor or blender add blue cheese, sour cream, buttermilk, artichoke tapenade, garlic and black pepper. Blend until smooth.

If needed, add water 1 tablespoon at a time to get the consistency of a thinner ranch dressing.

Trim bottom of iceberg lettuce then cut in half. Cut each half into 3 - 4 wedges (should be able to get 6-8 wedges out of each large head).

Place each wedge on a plate and drizzle with blue cheese dressing.

Serving option: For a tasty addition, try sprinkling crushed crispy onions or bacon over salad.