By Tested and perfected in the Sur la Table kitchen
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Iceberg Wedges with Creamy Blue Cheese Dressing
By Tested and perfected in the Sur la Table kitchen
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Yield/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.
