Stuffed Bibb Lettuce with Basil-Buttermilk Dressing

Stuffed Bibb Lettuce with Basil-Buttermilk Dressing

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From: Diabetic Living Magazine

Similar to a wedge salad, this easy side dish uses Bibb lettuce leaves to form an edible bowl around broccoli florets, cherry tomatoes, blue cheese, and turkey bacon. A basil-buttermilk dressing adds the finishing touch.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • ⅓ cup buttermilk
  • ¼ cup mayonnaise
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh basil
  • ¼ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • 8 small heads Bibb lettuce (see Tip)
  • 2 cups very small broccoli florets
  • 16 cherry tomatoes, quartered
  • ½ cup crumbled reduced-fat blue cheese
  • 2 slices turkey bacon, cooked according to package directions and chopped

Preparation

  • Prep

  • Ready In

  1. For dressing, whisk together buttermilk, mayonnaise, lime juice, garlic, basil, salt, and cayenne pepper in a small bowl; set aside.
  2. Trim off just enough of the base of each lettuce head so the head will sit upright on a plate and the leaves will stay intact. Remove a few leaves from the center of each head to make lettuce bowls. Save the removed leaves for another use.
  3. Place each lettuce bowl upright on a serving plate. Fill lettuce bowls evenly with broccoli florets and tomatoes. Dollop with cheese and sprinkle with bacon. Spoon the dressing into shot glasses and place one glass on each plate with the stuffed lettuce. Or drizzle dressing over salads.
  • Tip: Look for heads of lettuce that are small, tight, and compact so they hold their shape well after the centers are removed.

Nutrition information

  • Serving size: 1 stuffed lettuce head and 1½ tablespoons dressing
  • Per serving: 91 calories; 5 g fat(2 g sat); 2 g fiber; 7 g carbohydrates; 6 g protein; 101 mcg folate; 10 mg cholesterol; 3 g sugars; 4,103 IU vitamin A; 29 mg vitamin C; 111 mg calcium; 2 mg iron; 248 mg sodium; 455 mg potassium
  • Nutrition Bonus: Vitamin A (82% daily value), Vitamin C (48% dv), Folate (25% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 2 vegetable

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