Iceberg Wedges with Creamy Blue Cheese Dressing

A Wedge of Water

I was in a very “retro” mood and was thinking about iceberg wedge salads.

The crispy, no nutritional “value-ness” or the nutitional valueless-ness or the vacuum of nutritional value, of the iceberg lettuce, juxtaposed against the bacon and blue cheese is wonderful!

Iceberg Wedges with Creamy Blue Cheese Dressing

Serves 8

1 cup mayonnaise
4 oz blue cheese, crumbled (about 3/4 cup)
1/2 cup plain nonfat yogurt
1/4 cup buttermilk
3 Tbs white wine vinegar
Freshly cracked black pepper

2 large heads of iceberg lettuce, each cut into quarters
2 green onions, chopped

Whisk mayonnaise, 1/2 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. Sprinkle with green onions and additional black pepper and serve. 

Whisk mayonnaise, 1/2 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. Sprinkle with green onions and additional black pepper and serve.

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