Iceberg Wedges with Creamy Blue Cheese Dressing

Name: Iceberg Wedges with Creamy Blue Cheese Dressing
Yield: 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)

By Tested and perfected in the Sur la Table kitchen

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)

Procedure

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.