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Iceberg Wedges with Creamy Blue Cheese Dressing

Serves: Makes 8 servings

Ingredients:

  • 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)


Procedures:

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® Cooking Class Program.

 
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