Lunch: Iceberg with Tomatoes, Blue Cheese, and Bacon

The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.

This recipe includes fertility superfoods such as:

Lemon, Nuts, Walnuts

Health and fertility benefits of Iceberg with Tomatoes, Blue Cheese, and Bacon

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

1 cup walnuts
4 slices bacon
8 ounces blue cheese, crumbled, divided
1/2 cup crème fraîche or sour cream
1/2 cup mayonnaise
5 teaspoons sherry vinegar or red wine vinegar
2 teaspoons fresh lemon juice
1 teaspoon hot sauce
Kosher salt, freshly ground pepper
1 head of iceberg lettuce, cut crosswise into four 1-inch-thick slices
2 celery stalks, thinly sliced
1 pint cherry tomatoes, quartered
1 tablespoon finely chopped tarragon

Instructions

Preheat oven to 350 °F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8 –10 minutes. Let cool; coarsely chop.
Cook bacon in a large skillet over medium-high heat, turning halfway through, until brown and crisp, 8 –10 minutes total. Transfer to paper towels to drain. Let cool; crumble.
Place half of blue cheese in a medium heatproof bowl and microwave on medium until melted, about 1 minute (this will make it easier to whisk). Add crème fraîche, mayonnaise, vinegar, lemon juice, and hot sauce to blue cheese and whisk until smooth; season dressing with salt and pepper. Cover and chill until cold, at least 30 minutes.
Place 1 slice of iceberg lettuce on each plate and spoon about 1/4 cup dressing over each. Top with walnuts, bacon, celery, tomatoes, tarragon, and remaining blue cheese.

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