Iceberg lettuce with blue cheese dressing

Ingredients:

• 2 heads of iceberg lettuce
• 1 medium tomato, finely diced
• 10 slices bacon, crispy and crumbled
• Juice of 1 large lemon
• 1 cup mayonnaise
• 1 cup buttermilk or low-fat kefir
• 1/2 cup sour cream
• 1.5 tsp garlic powder
• 1.5 tsp onion powder
• 170 g crumbled blue cheese (about 1.5 cups)
• Freshly ground pepper

Preparation:

1. In a stand mixer, combine the lemon juice, mayonnaise, buttermilk, sour cream, garlic powder, and onion powder. Blend until smooth. Add the cheese and mix thoroughly. Chill in an airtight container in the refrigerator for 2 hours.
2. Cut each head of iceberg lettuce into quarters, removing the core first. Spoon a generous dollop of dressing onto each lettuce, then top with bacon and tomatoes. Season with black pepper.