Name: Iceberg Wedges with Creamy Blue Cheese Dressing
Yield: Makes 8 servings
Ingredients: 1 cup mayonnaise; 4 ounces blue cheese, crumbled (about 3/4 cup); 1/2 cup plain nonfat yogurt; 1/4 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

Recipe information

Yield
Makes 8 servings

Ingredients

1 cup mayonnaise

4 ounces blue cheese, crumbled (about 3/4 cup)

1/2 cup plain nonfat yogurt

1/4 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

Preparation

Step 1
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.)
Step 2
Arrange lettuce wedges on 8 plates. Spoon dressing over lettuce. Sprinkle with green onions and additional black pepper and serve.

TagsSalad Iceberg Lettuce Lettuce Leafy Greens Vegetable Blue Cheese Cheese Dairy Buttermilk Yogurt Side Main Dinner Lunch Gluten Free Vegetarian Quick Easy No-Cook Bon Appétit

Recipe notes

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