Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Lettuce Wedges With Jalapeno Dressing & Gorgonzola Cheese

 
One serving costs about $1.17

$1.17 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,gluten free side dish
spoonacular Score:36%

Spoonacular Score: 36%

 

Lettuce Wedges With Jalapeno Dressing & Gorgonzola Cheese is a gluten free side dish. For $1.19 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 357 calories, 4g of protein, and 31g of fat each. 1 person has made this recipe and would make it again. If you have apple cider vinegar, dijon mustard, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 41%. This score is pretty good. Similar recipes include Iceberg Lettuce Wedges with Blue Cheese Dressing, Iceberg Wedges with Gorgonzola Dressing, and Iceberg Wedges with Pancetta Gorgonzola Dressing.

Ingredients

Servings:
0.25 cups
0.25 cups apple cider vinegar
apple cider vinegar
1 Tbsp
1 Tbsp dijon mustard
dijon mustard
0.22 cloves
0.22 cloves garlic
garlic
0.5 cups
0.5 cups gorgonzola cheese
gorgonzola cheese
2
2  green onions
green onions
some
some black fresh ground pepper
black fresh ground pepper
2 dashes
2 dashes hot sauce
hot sauce
2 cups
2 cups iceberg lettuce
iceberg lettuce
0.5 cups
0.5 cups spanish olive oil
spanish olive oil
2 Tbsps
2 Tbsps pickled jalapenos
pickled jalapenos
4
4  diced roma tomatoes
diced roma tomatoes
some
some salt
salt
some
some salt
salt
1
1  shallot
shallot
3 Tbs
3 Tbs sugar
sugar
2 dashes
2 dashes worcestershire sauce
worcestershire sauce
0.25 cups apple cider vinegar
0.25 cups
apple cider vinegar
1 Tbsp dijon mustard
1 Tbsp
dijon mustard
0.22 cloves garlic
0.22 cloves
garlic
0.5 cups gorgonzola cheese
0.5 cups
gorgonzola cheese
2  green onions
2
green onions
some black fresh ground pepper
some
black fresh ground pepper
2 dashes hot sauce
2 dashes
hot sauce
2 cups iceberg lettuce
2 cups
iceberg lettuce
0.5 cups spanish olive oil
0.5 cups
spanish olive oil
2 Tbsps pickled jalapenos
2 Tbsps
pickled jalapenos
4  diced roma tomatoes
4
diced roma tomatoes
some salt
some
salt
some salt
some
salt
1  shallot
1
shallot
3 Tbs sugar
3 Tbs
sugar
2 dashes worcestershire sauce
2 dashes
worcestershire sauce

Equipment

food processor
food processor
blender
blender
bowl
bowl
food processor
food processor
blender
blender
bowl
bowl


Instructions

  1. Puree the garlic, mustard, salt, hot sauce, Worcestershire, sugar vinegar and 1 tablespoon of the jalapenos in a blender or food processor until relatively smooth. Next, while the food processor is running, slowly drizzle the olive oil in to emulsify. Pour into a bowl and stir in the remaining 1tablespoon jalapeno and the shallot. To plate, place a lettuce wedge then drizzle with dressing, then sprinkle with tomatoes, green onions and the cheese. Add a bit more dressing if desired, salt and pepper to taste and you got yourself one sexy side dish.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.17
Ingredient
¼ cups apple cider vinegar
1 tablespoon dijon mustard
2 cloves garlic
½ cups gorgonzola cheese
2 green onions
some black fresh ground pepper
2 cups iceberg lettuce
½ cups spanish olive oil
2 tablespoons pickled jalapenos
4 diced roma tomatoes
1 shallot
3 Tbs sugar
2 dashes worcestershire sauce
Price
$0.22
$0.15
$0.13
$0.88
$0.16
$0.01
$0.53
$1.29
$0.16
$0.93
$0.14
$0.05
$0.01
$4.67

Tips

Health Tips

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • To make this recipe more nutritious, skip the iceberg lettuce and choose some darker leafy greens higher in vitamin K like romaine, kale, spinach, etc.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • Worcestershire sauce often contains anchovies, so if you are vegan, vegetarian, or allergic to seafood, be sure to look for a brand that doesn't!

Disclaimer

Nutritional Information

Quickview
355 Calories
4g Protein
31g Total Fat
15g Carbs
6% Health Score
Limit These
Calories
355
18%

Fat
31g
48%

  Saturated Fat
6g
40%

Carbohydrates
15g
5%

  Sugar
12g
14%

Cholesterol
10mg
4%

Sodium
727mg
32%

Get Enough Of These
Protein
4g
9%

Vitamin K
43µg
41%

Vitamin E
4mg
29%

Vitamin A
953IU
19%

Vitamin C
12mg
15%

Manganese
0.24mg
12%

Calcium
102mg
10%

Phosphorus
91mg
9%

Potassium
308mg
9%

Folate
31µg
8%

Fiber
1g
7%

Vitamin B6
0.14mg
7%

Selenium
3µg
5%

Vitamin B2
0.09mg
5%

Iron
0.92mg
5%

Magnesium
19mg
5%

Vitamin B1
0.07mg
4%

Zinc
0.65mg
4%

Copper
0.08mg
4%

Vitamin B5
0.4mg
4%

Vitamin B3
0.66mg
3%

Vitamin B12
0.17µg
3%

covered percent of daily need

Related Recipes