Iceberg Wedges With Creamy Blue Cheese Dressing

5.0(13)

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.

by mersaydees·published 2007-12-27

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Servings

8 serving(s)

Total time

10 min

prep 10 min

Calories / serving

196 kcal

Ingredients (8)

serves

1 cup mayonnaisemayonnaise
4 ounces blue cheese, crumbled (about 3/4 cup)blue-cheese
1/2 cup plain nonfat yogurtyogurt
1/4 cup buttermilkbuttermilk
3 tablespoons white wine vinegarwhite-wine-vinegar
fresh ground black pepperpepper
2 heads iceberg lettuce, each cut into quarterslettuce
2 green onions, choppedscallion

Instructions (7 steps)

01In medium bowl, whisk together mayo, 1/2 cup of the blue cheese, yogurt, buttermilk, and vinegar until nearly smooth.
02Mix in remaining blue cheese.
03Season with black pepper.
04(Dressing can be made 1 week ahead and stored in refrigerator).
05Arrange lettuce wedges on 8 plates.

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Rich recipe — supports nutrition-aware planning.