Iceberg and Watercress Salad with Blue Cheese Dressing

Ingredients

• Water

  Plain, clean water

  ¼ tbsp or 4g

• Celery

  Raw

  ¾ stalks, large (11 inches long) or 48g

• Mayonnaise

  Regular, with salt

  1 tbsp or 14g

• Chives

  Raw

  ¼ tbsp chopped or 0.8g

• Lemon juice

  Raw

  ¼ tbsp or 4g

• Sour cream

  Reduced fat, cultured

  1 tbsp or 15g

• Blue cheese

  1 oz or 28g

• Pepper

  Spices, black

  ¹⁄₁₆ tsp or 0.1g

• Lettuce

  Iceberg (includes crisphead types), raw

  1 cup shredded or 72g

• Watercress

  Raw

  1 ½ cup, chopped or 51g

• Salt

  Table

  ¹⁄₁₆ tsp or 0.4g

Directions

1. Trim and thinly slice the celery stalks diagonally. Coarsely shred the iceberg lettuce.
2. In a small bowl, whisk together the mayonnaise, sour cream, blue cheese, lemon juice, chives, salt, and pepper. Thin the dressing with water to reach your desired consistency.
3. In a large bowl, toss the iceberg lettuce, watercress, and celery. Drizzle with the prepared dressing.

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