Iceberg Wedge with Blue Cheese Dressing
![photo by Ms B.](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/84/22/6/picNIKp0l.jpg)
photo by Ms B.
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/pickle_media1/media/rz_migration/10/Photo_Video_101823_medthumb_hor.jpg)
![photo by Ms B.](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/84/22/6/pici63Dc9.jpg)
- Ready In:
- 24hrs 4mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
-
FOR SALAD
- 1 head iceberg lettuce
-
FOR DRESSING
- 1⁄2 cup sour cream
- 1⁄2 cup mayonnaise
- 2 scallions, minced
- 2 -3 tablespoons lemon juice
- 1⁄2 cup blue cheese, crumbled
- fresh ground black pepper
directions
- For salad, remove core from an iceberg lettuce by banging core end of lettuce sharply on the counter.
- Then grab core, twist and pull.
- It will separate cleanly.
- Plunge cored head of iceberg forcerfully into a sinkful of cold water.
- Drain, wrap in a towel, and refrigerate over night.
- For dressing, combine sour cream, mayonnaise, scallions, and lemon juice in a bowl and mix well.
- Stir in cheese, cover with plastic wrap, then refrigerate for at least 4 hours.
- To serve, cut lettuce into 4 large wedges, spoon dressing over it, and season generously with pepper.
Questions & Replies
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Reviews
RECIPE SUBMITTED BY
MarieRynr
Chester, 0