Ingredients (5)
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iceberg lettuce, rinsed, cut into 6 wedges 1 head (1¼ to 1½ pound)
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cherry tomatoes, halved 1 cup
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crumbled reduced fat blue cheese 1 cup
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kosher salt and freshly ground black pepper, to taste
Steps (1)
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1Divide lettuce wedges between six dinner plates and top with equal amounts of the tomatoes. Drizzle each serving with dressing, garnish with blue cheese, and season with salt and pepper; serve immediately.
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