Iceberg Wedges With Creamy Blue Cheese Dressing |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This is a simple and fantastic retro-diner salad that is based on a recipe from the January 2003 issue of Bon Appetit magazine. Another rare recipe that my picky DH actually likes! I often serve this to compliment one of his BBQ's, and sometimes add tomato wedges, especially if I have some that are garden fresh. Ingredients:
1 cup mayonnaise |
4 ounces blue cheese, crumbled (about 3/4 cup) |
1/2 cup plain nonfat yogurt |
1/4 cup buttermilk |
3 tablespoons white wine vinegar |
fresh ground black pepper |
2 heads iceberg lettuce, each cut into quarters |
2 green onions, chopped |
Directions:
1. In medium bowl, whisk together mayo, 1/2 cup of the blue cheese, yogurt, buttermilk, and vinegar until nearly smooth.
2. Mix in remaining blue cheese.
3. Season with black pepper.
4. (Dressing can be made 1 week ahead and stored in refrigerator).
5. Arrange lettuce wedges on 8 plates.
6. Spoon dressing over wedges.
7. Sprinkle with green onions and season with additional black pepper.
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