greg cooks

nourishing the body

blue cheese

Wedge Salad

I must admit that iceberg lettuce is not my favorite. I hardly ever eat it. It just has no flavor and no nutritional value. The only thing it has going for it is its wonderful crispness. This is my favorite way to eat iceberg lettuce. With lots of blue cheese dressing, fresh tomatoes and crispy bacon. The lettuce is just a carrier for the rest of this goodness. This quintessential American salad sure is good. I even managed to lighten the dressing by using fat free yogurt instead of sour cream and mayonnaise. The lettuce must be served as an intact wedge to take advantage of the full crunch when you bite into all the layers.

Light and almost healthy blue cheese dressing

1/2 cup blue cheese crumbles
3/4 cup nonfat yogurt
20 good grinds of black pepper
3 tbsp rice vinegar

Crazy Concoctions

I’ve been pretty busy lately. Consequently I haven’t had time to cook, or time to shop, or time to do anything. So getting lunch together in the morning has been somewhat of a challenge. With pantry items waning and no time to prepare good food I found myself foraging through the cupboards and fridge for anything to throw together. This leads to some pretty wild combinations. Like this wrap I made for lunch on Friday. I started with the last of a package of tortillas. I had a bit of refried beans in the fridge, so I smeared the tortilla with that. On top of the beans went some crumbled maytag blue cheese and that was topped with some hard salami I picked up from Trader Joe’s the last time I was down in The Cities. A few parsley leaves and that made a quick and, well, strange lunch wrap. It was pretty good. Except I forgot to cut the casing off of the salami and it was hard to chew.