By Dawn Hall, author of the Busy People’s Cookbook Series

Snow-Capped Icebergs
This includes salad wedges with blue cheese, French, and bacon dressing. It’s a simple salad with a holiday twist. I think this salad dressing tastes best made a few days in advance. The longer the dressing can absorb the flavors of the blue cheese, the better I think it tastes. However, you don’t have to make it in advance and it will taste good as soon as it is made.

1/3 cup fat-free mayonnaise
1/2 cup fat-free sour cream
1 teaspoon Worcestershire sauce
3 tablespoons blue cheese crumbles
1 large head iceberg lettuce, cut into 6 wedges
3/4 cup blue cheese dressing
2 tablespoons fat-free French dressing
1 tablespoon reduced-fat bacon crumbles

• In a medium bowl stir together the mayonnaise, sour cream, Worcestershire sauce, and blue cheese crumbles. Cover and keep chilled until ready to eat.
• Divide the wedges of iceberg lettuce among six serving.
• Place 2 tablespoons blue cheese dressing on the top of each wedge of iceberg lettuce.
• Drizzle 1 teaspoon French dressing on top, and then sprinkle 1/2 teaspoon bacon bits over the top.
• Best served right away.

Yield: 6 servings

Calories: 78 (23% fat); Total Fat: 2g; Cholesterol: 10mg; Carbohydrate: 12g; Dietary Fiber: 2g; Protein: 4g; Sodium: 284mg
Diabetic Exchanges: 1 vegetable, 1/2 other carbohydrate, 1/2 fat

Preparation time: 15 minutes or less

Dawn Hall is the author of the award winning Busy People’s Cookbook Series including the just released title: Busy People’s Super Simple Menus Cookbook, (137 healthy, home-style-meals made in 30-minutes or less); Slow Cooker Cookbook, Low-Carb Cookbook, Diabetic Cookbook, Christmas Cookbook, Low-Fat Cookbook, Busy People’s Down Home Cooking Without the Down Home Fat Cookbook and 7 Simple Steps to a Healthier You.  Her books are currently available at all fine bookstores and on the internet.  She is also a popular inspirational speaker full of energy, insight and clever ideas. Her website is: www.Dawnhallcookbooks.com