Iceberg and Watercress Salad with Blue Cheese Dressing

Ingredients

• Water

  Plain, clean water

  1 tbsp or 15g

• Celery

  Raw

  3 stalks, large (11 inches long) or 192g

• Mayonnaise

  Regular, with salt

  4 tbsp or 55g

• Chives

  Raw

  1 tbsp chopped or 3g

• Lemon juice

  Raw

  1 tbsp or 15g

• Sour cream

  Reduced fat, cultured

  4 tbsp or 60g

• Blue cheese

  4 oz or 113g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Lettuce

  Iceberg (includes crisphead types), raw

  4 cup shredded or 288g

• Watercress

  Raw

  6 cup, chopped or 204g

• Salt

  Table

  ¼ tsp or 2g

Directions

1. Trim and thinly slice the celery stalks diagonally. Coarsely shred the iceberg lettuce.
2. In a small bowl, whisk together the mayonnaise, sour cream, blue cheese, lemon juice, chives, salt, and pepper. Add water to achieve your desired dressing consistency.
3. In a large bowl, toss the iceberg lettuce, watercress, and celery. Drizzle with the prepared dressing.