Serves: 4
Total Calories: 182
From stem end, hollow out center of lettuce, leaving a 1-inch shell. In a small mixer bowl, beat 2 ounces blue cheese and cream cheese together until smooth stir in mayonnaise, half-and-half, green onion, parsley and pimiento blend well. Taste for additional seasoning or add more blue cheese, if desired. Fill lettuce hollow and chill until cheese is solid, at least 4 hours. When ready to serve, cut in quarters or sixths and serve with optional French Dressing.
This Stuffed Lettuce recipe is from the Salads for All Seasons Cookbook. Download this Cookbook today.
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