Iceberg Lettuce with Blue Cheese Dressing and Toasted Almonds

• 2 ounces whole shelled almonds
• 4 1/2 ounces blue cheese, crumbled
• 1 1/2 tablespoons fresh lemon juice
• 1/3 cup buttermilk
• 1 1/2 tablespoons olive oil
• Freshly ground pepper
• 1 head iceberg lettuce, cut into 4 wedges
• 1 Granny Smith apple, cored and cut into 1/2-inch cubes

1. Preheat the oven to 350F.
2. Spread the almonds on a rimmed baking sheet, and bake until lightly toasted, 7 to 8 minutes.
3. Let cool, then coarsely chop.
4. In a medium bowl, whisk together the cheese, lemon juice, buttermilk, and oil until smooth, and season with pepper.
5. Break each lettuce wedge in half.
6. Divide among 4 plates; top with apple cubes.
7. Spoon dressing over each serving.
8. Garnish with almonds, and serve.
9. (Per serving)
10. Calories: 290
11. Fat: 22g
12. Cholesterol: 25mg
13. Carbohydrate: 14g
14. Sodium: 478mg
15. Protein: 12g
16. Fiber: 5g

almonds, blue cheese, lemon juice, buttermilk, olive oil, freshly ground pepper, wedges, apple

Taken from www.epicurious.com/recipes/food/views/iceberg-lettuce-with-blue-cheese-dressing-and-toasted-almonds-392363 (may not work)