Stuffed Lettuce


Serves: 4
Total Calories: 182

Ingredients

1 iceburg lettuce medium head
2 to 4 ounces blue cheese room temperature
1 (3-ounce) package cream cheese room temperature
2 tablespoons mayonnaise commercial or Basic
1 tablespoon half and half
1 tablespoon green onion chopped
1 tablespoon parsley chopped fresh
1 tablespoon pimiento chopped
Basic French Dressing, optional

Directions:

From stem end, hollow out center of lettuce, leaving a 1-inch shell. In a small mixer bowl, beat 2 ounces blue cheese and cream cheese together until smooth stir in mayonnaise, half-and-half, green onion, parsley and pimiento blend well. Taste for additional seasoning or add more blue cheese, if desired. Fill lettuce hollow and chill until cheese is solid, at least 4 hours. When ready to serve, cut in quarters or sixths and serve with optional French Dressing.

Nutritional Facts:

Serves: 4
Total Calories: 182
Calories from Fat: 159

This Stuffed Lettuce recipe is from the Salads for All Seasons Cookbook. Download this Cookbook today.


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