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New in Cooking

Staub White and more

Iceberg Wedges with Creamy Blue Cheese Dressing

Serves: Makes 8 servings


  • 1 cup mayonnaise
  • 4 ounces blue cheese, crumbled (about ¾ cup)
  • ½ cup plain nonfat yogurt
  • ¼ cup buttermilk
  • 3 tablespoons white wine vinegar
  • Freshly cracked black pepper
  • 2 large heads of iceberg lettuce, each cut into quarters
  • 2 green onions, chopped (or substitute red onion)


Whisk mayonnaise, ½ cup blue cheese, yogurt, buttermilk, and vinegar in medium bowl until almost smooth. Mix in remaining blue cheese. Season dressing generously with cracked black pepper. (Can be made 1 week ahead. Cover and refrigerate.)

Arrange lettuce wedges on 8 plates. Spoon dressing over lettuce. Garnish with tomatoes and crispy bacon pieces if desired. Sprinkle with onions and additional black pepper and serve.

Tested and perfected in the Sur la Table kitchen

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