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Feb. 12, 2013
This dish is a fun, much less fattening take on the popular steakhouse Blue Cheese Iceberg Wedge. It's simple; it's quick; and it allows me (and you!) to eat tomatoes and ranch dressing, two of my favorites—what's not to love?
Place a fork at one end of one of the cucumbers and scrape along the length (almost as if you are raking dirt), creating a pattern alternating peel, no peel. Repeat around the entire cucumber, then repeat with the second cucumber. (This will break down the peel, making the cucumbers more tender). Trim the ends and cut each cucumber in half lengthwise. Remove and discard the seeds, then cut each half crosswise in half.
Arrange all 8 wedges, side by side and cut side up, on a serving platter (or place 2 on each of 4 appetizer plates). Top evenly with the tomatoes, followed by the onion. Decoratively drizzle dressing over each cucumber wedge, dripping some on the surrounding area on the plate.
Season with salt and pepper and serve.
Per serving: 38 calories, 2 g protein, 5 g carbohydrates, less than 1 gfat (trace saturated), 0 mg cholesterol, 2 g fiber, 83 mg sodium
Courtesy of The Biggest Loser Family Cookbook: Budget-Friendly Meals Your Whole Family Will Love by Chef Devin Alexander © 2008 by Universal Studios Licensing LLLP, The Biggest Loser™ and NBC Studios, Inc., and Reveille LLC. All rights reserved.