- 4 teaspoons mayonnaise
- 8 sturdy, 1-inch-thick slices of iceberg lettuce
- 1 teaspoon red wine vinegar
- 2 tomatoes, sliced
- 12 ounces creamy blue cheese, cut into 1/2-inch slices
- Spread the mayonnaise on four slices of lettuce. Sprinkle each with ¼ teaspoon of the red wine vinegar, then top each with one quarter of the tomato and the blue cheese, and with the four remaining slices of lettuce.