Iceberg Wedges With Creamy Blue Cheese Dressing

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.

• Ready In: 10 mins
• Serves: 8

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

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.