- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 16 "tacos" (8 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 100
- Total Fat
- 9 g
- Saturated Fat
- 3 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 2 g
- Cholesterol
- 10 mg
- Sodium
- 295 mg
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 16 "tacos" (8 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 100
- Total Fat
- 9 g
- Saturated Fat
- 3 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 2 g
- Cholesterol
- 10 mg
- Sodium
- 295 mg
Ingredients
Blue Cheese Dressing:
Salad:
Directions
- For the blue cheese dressing: Combine the sour cream, mayonnaise, blue cheese, buttermilk, hot sauce and lemon juice in a medium bowl. Mix together until well blended. Season with salt and pepper.
- For the salad: Cut off about 2 inches of the root end of each romaine heart and discard. Remove 8 outer leaves from each and place them spine-side down on a large serving platter. Chop up the remaining leaves into 1/2-inch-thick pieces and place in a large bowl. Add the tomatoes and blue cheese dressing and toss to coat.
- Evenly distribute the dressed salad among the whole romaine leaves. These can be held in the refrigerator for up to 1 hour before serving.
