Iceberg Wedges With Creamy Blue Cheese Dressing - cooking recipe

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
    fresh ground black pepper
    2 heads iceberg lettuce, each cut into quarters
    2 green onions, chopped
Preparation
    In medium bowl, whisk together mayo, 1/2 cup of the blue cheese, yogurt, buttermilk, and vinegar until nearly smooth.
    Mix in remaining blue cheese.
    Season with black pepper.
    (Dressing can be made 1 week ahead and stored in refrigerator).
    Arrange lettuce wedges on 8 plates.
    Spoon dressing over wedges.
    Sprinkle with green onions and season with additional black pepper.

Leave a comment