Crispy lettuce wedge with low-fat Russian dressing recipe
When I was a little girl, women donned their fancy frocks to go out for dinner, white-linen service signalled a serious dining place, and the starter of choice was a wedge of iceberg lettuce with exotic Russian dressing. By the time I went off to college, our dresses had morphed into love beads and jeans, and white tablecloths had all but disappeared from the kind of everyday restaurants we frequented. One thing remained, though: the iceberg lettuce appetizer. I loved it then, with dressing from a bottle, and I love it now, with my own homemade, lower-fat version. Don't knock it until you try it. And, please, don't try to fancy it up with snazzy lettuce. Give iceberg a chance.
Crispy lettuce wedge with low-fat Russian dressing
Serves 4. You can double the dressing and store it in the refrigerator for up to one week.
1 head iceberg lettuce, cut into 4 large wedges
2 Tbsp reduced fat (or regular) mayonnaise (or Miracle Whip)
4 Tbsp plain Greek yogurt (I use 0% fat)
2 Tbsp ketchup
2 small gherkin pickles
Pinch of fresh black pepper
Place one lettuce wedge on each plate.
Add remaining ingredients, plus 2 teaspoons of water, to a blender, and blend until the pickles are chopped just the way you like them and the dressing is smooth. [Note: you can make the dressing up to a week ahead; refrigerate until ready to serve.]
Place a generous amount of the dressing on each lettuce wedge, and serve cold.
More recipes in The Perfect Pantry:
Bacon, lettuce and tomato sandwich with turkey and chipotle mayo
Homemade mayonnaise and egg salad
Spicy Asian grilled chicken and pasta salad
Wild rice salad
Other recipes that use these pantry ingredients:
Mayonnaise cake, from Eating Out Loud
Baked salmon ala mayonnaise, from Nook & Pantry
Stir fried chicken wrapped with iceberg lettuce, from My Korean Kitchen
Ketchup prawns, from Noob Cook
Canadian ketchup cake, from Al Dente