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Roquefort Cheese Stuffed Lettuce Salad

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Submitted by: dnoel1724467

 

Iceberg lettuce, stuffed with a creamy roguefort dressing--just chill and cut into serving sized wedges.
 

Ingredients

  • 1 pound head of iceberg lettuce
  • Two 3 oz packages cream cheese, softened
  • 1/3 cup roquefort, or bleu cheese, crumbled
  • 2 Tbsp milk
  • 1/4 tsp dry mustard powder
  • dash of cayenne
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp seasoned salt
  • Paprika for garnish

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Method

Wash lettuce and drain well. Peel back the outer leaves until you have an attractive head. Cut out the core and heart (save removed lettuce for another use). Blend together remaining ingredients and pack in cavity of lettuce. Wrap in foil. Chill overnight or for several hours. Cut in wedges and ever so slightly sprinkle with paprika. Serve with French dressing on the side, as an option.

 

Notes: A simple old fashioned addition to the buffet table.

 

Number of Servings: 8

 

Submitted by: dnoel1724467 ()

 

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