Hearts of Iceberg Lettuce with A Lemon and Cottage Cheese Dressing

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  • 3 Tbsp Kemps Cottage Cheese
  • 1 1/2 Tbl olive oil
  • 2 Tbsp lemon juice
  • 1/4 tsp parsely, chopped
  • 1/4 tsp garlic, minced
  • 1 tsp Dijon mustard
  • Salt and pepper, to taste


  • 1/8 head iceberg lettuce hearts, wedges
  • 1/8 cup red onion
  • 1/8 cup roasted red pepper



  1. In a medium mixing bowl, combine all ingredients for the dressing. Mix well and season with salt and pepper. Reserve until you are ready to serve the salad.
  2. Remove core from a head of iceberg lettuce and divide by 8.
  3. To assemble salad, place two wedges of iceberg lettuce overlapping them on the plate.
  4. Top with the dressing and garnish with red onion and roasted peppers.

Serving Suggestion: Enjoy this as a light lunch along with a whole grain roll, or serve with dinner.

Per Serving: 264 Calories; 23g Fat; 7g Protein; 9g Carbohydrate; 6mg Cholesterol; 58mg Calcium; 4g Saturated Fat; 516mg Sodium

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