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Iceberg Lettuce With Blue Cheese Dressing Published April 6, 2010 Total Time 5 minutes Rating Comments Read comments Advertisement Ingredients 1 cup yogurt, preferably whole milk ½ cup crumbled blue cheese 1 tablespoon freshly squeezed lemon juice, or more as needed Salt ground black pepper 1 head iceberg lettuce, cored and cut into 8 wedges ½ cup toasted and chopped hazelnuts, pecans or walnuts, optional Preparation Step 1 Mash yogurt with blue cheese, lemon juice, a pinch of salt, and a grinding or two of pepper

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Steak: No matter which cut you choose, cook it to medium-rare (130 to 135 degrees F) or medium (140 to 145 degrees F), then slice it thinly against the grain for the best texture

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