Iceberg Wedges With Creamy Blue Cheese Dressing

Total Time
10 mins
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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  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.