Blue Iceberg Wedges - cooking recipe

Ingredients

1 1/2 c. cottage cheese
1/2 c. crumbled Blue cheese
1 Tbsp. sugar
1/4 tsp. garlic powder
1 1/2 c. chopped tomatoes
1/4 c. minced fresh parsley
1/2 c. sour cream
3 Tbsp. lemon juice
3/4 tsp. onion powder
1 head iceberg lettuce
1 medium cucumber, sliced

Preparation

Combine cottage cheese, sour cream, Blue cheese, lemon juice, sugar, onion and garlic powder in blender container.
Cover and blend until smooth.
Cover and chill 1 hour before serving.
Core, rinse and drain head lettuce.
Cut into 6 wedges.
Arrange on salad plates with tomatoes and cucumber.
Top with dressing and garnish with parsley.
Makes 6 servings.