Iceberg Wedges With Creamy Blue Cheese Dressing

Total Time
10mins
Prep
10 mins
Cook
0 mins

This is a simple and fantastic retro-diner salad that is based on a recipe from the January 2003 issue of Bon Appetit magazine. Another rare recipe that my picky DH actually likes! I often serve this to compliment one of his BBQ's, and sometimes add tomato wedges, especially if I have some that are garden fresh.

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Ingredients

Nutrition

Directions

  1. In medium bowl, whisk together mayo, 1/2 cup of the blue cheese, yogurt, buttermilk, and vinegar until nearly smooth.
  2. Mix in remaining blue cheese.
  3. Season with black pepper.
  4. (Dressing can be made 1 week ahead and stored in refrigerator).
  5. Arrange lettuce wedges on 8 plates.
  6. Spoon dressing over wedges.
  7. Sprinkle with green onions and season with additional black pepper.
Most Helpful

5 5

Very good dressing! I had this for dinner tonight and it was a great dinner salad. The blue cheese gave it a nice robust flavor. I did use regular greek style yogurt instead of nonfat yogurt, but otherwise followed the recipe. Thanks for posting! I made this for Zaar Stars Tag.

5 5

A delicious, quick and easy dinner salad. Made to go with Chinese Barbecued Chicken Wings for an easy Friday night dinner. Made for AU/NZ recipe swap.

5 5

This is a very mild blue-cheese dressing, perfect for those who don't like strong flavor of blue cheese. Some of my family liked it that way (thought it tasted like ranch). I wanted a bit more flavor so I ground some garlic salt onto it. I used hearts of romaine instead of iceberg lettuce but otherwise followed the recipe exactly. I'll be making this one again! Edited to say we ate leftover dressing the next day - I am still shocked that my kids love this, and they don't really like blue cheese! It was delicious on a salad which included diced avocado.