Iceberg Wedge With Blue Cheese Dressing Recipes

ICEBERG WEDGES WITH CREAMY BLUE-CHEESE DRESSING

Steps:

• Whisk together buttermilk, mayonnaise, yogurt, lemon juice, and thyme in a bowl; season with salt and pepper.
• Gently stir in crumbled blue cheese. (Dressing may be stored, refrigerated in a covered container, for up to 3 days.)
• Cut iceberg lettuce into wedges and drizzle with dressing. Serve with tomatoes, if desired.

WEDGE SALAD WITH ELEGANT BLUE CHEESE DRESSING

Steps:

• Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; blend using a hand mixer; chill until serving.
• Build the salad by placing 1 lettuce wedge on each of 8 plates. Drizzle equal amounts of dressing over each wedge. Scatter tomatoes, onion, and 1/2 pound blue cheese over each salad.

ICEBERG WEDGES WITH LOW-FAT BLUE CHEESE DRESSING

Steps:

• In a medium bowl, whisk reduced-fat mayonnaise, reduced-fat sour cream, and water with red-wine vinegar. Stir in minced shallot and crumbled blue cheese (2 ounces), breaking up large pieces of cheese with the spoon. Season with coarse salt and ground pepper.
• Slice iceberg lettuce into 8 wedges (remove core). Place 2 wedges on each plate; drizzle with dressing. Serve immediately.

ICEBERG WEDGE WITH BUTTERMILK BLUE CHEESE DRESSING

Steps:

• Slice the lettuce into thick wedges. In a medium-sized bowl, add the mayonnaise, sour cream, buttermilk, salt and pepper, to taste, hot sauce, chives, garlic, and lemon juice. Whisk together, then slowly fold in the blue cheese crumbles. Arrange the lettuce on a serving platter and drizzle with the dressing. Garnish with tomatoes, avocado, and bacon. Serve.