Iceberg Wedges With Creamy Blue Cheese Dressing
photo by appleydapply
- Ready In:
- 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.
Questions & Replies
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This is a very mild blue-cheese dressing, perfect for those who don't like strong flavor of blue cheese. Some of my family liked it that way (thought it tasted like ranch). I wanted a bit more flavor so I ground some garlic salt onto it. I used hearts of romaine instead of iceberg lettuce but otherwise followed the recipe exactly. I'll be making this one again! Edited to say we ate leftover dressing the next day - I am still shocked that my kids love this, and they don't really like blue cheese! It was delicious on a salad which included diced avocado.
This is a very fresh and wonderful tasting blue cheese dressing which is not strong on blue cheese flavor. My husband normally does not care for very strong tasting foods and this was perfectly fine for his taste. This will appeal to many people. I did not have iceberg lettuce and used the dressing on mixed salad of my choice - perfect! Thank you for posting this yummy recipe.
What a wonderful cooling, summer treat, that just was so delightful, I might have to have this again tomorrow. I really, really like the use of non-fat yogurt here, as well as the combination of (light) mayo, buttermilk and fresh blue cheese. I whirled this up in the morning and let all meld together, and then this afternoon had this on icy, iceburg lettuce, which; just happens to be my most favorite salad, ever. This is so wonderful! The only change I made was adding sliced thin red onion, and a lot of fresh ground pepper. Great! Thanks, mersaydees!