Sullivan's Steakhouse House Iceberg Wedge

"I love salad wedges and think this is the best iceberg wedge salad that I've tasted."
 
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photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn
photo by *Parsley* photo by *Parsley*
photo by Lavender Lynn photo by Lavender Lynn
photo by 2Bleu photo by 2Bleu
photo by BarbryT photo by BarbryT
Ready In:
20mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • For the Dressing: Place 7 oz. blue cheese, mayonnaise, buttermilk, vinegar, sour cream, oil, sugar, garlic and pepper in a bowl. Using a hand-held mixer on low speed, combine all the ingredients, scraping down the bowl once.
  • Refrigerate 24 hours or as long as 3 days.
  • For the Salad: Cut the lettuce head in half. Then cut each half in thirds (if small, cut each half in half).
  • Trim the core from each wedge.
  • Place the wedges on chilled salad plates. Spoon about 1/3 cup of dressing over each wedge, allowing it to run over the sides. Sprinkle each with blue cheese and tomatoes, dividing evenly.
  • Serve chilled.

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Reviews

  1. Excellent! I love a wedge salad with a really great blue cheese dressing just like this one. I made this exactly as written and was very pleased. I'll be making this dressing again for other salads as well. Thanx for sharing!
     
  2. I have been to Suulivan's, one of my favs, their blue cheese dressing is without a doubt the BEST. I frequent all the big name steakhouses and Sullivan's takes the prize in this category. The recipe is outstanding, and anytime I make it the first thing people comment on is how it's the best they ever had!
     
  3. Loved it! I added some chopped hard-boiled eggs, but followed exactly otherwise. Thanks for sharing.
     
  4. I love this salad. It has ingredients I really enjoy and the dressing is just wonderful.
     
  5. This is a very good dressing and salad. I followed all the ingredients per recipe except I only added 4 ounces of blue cheese to the dressing and none on the top. Made for ZaarStars.
     
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RECIPE SUBMITTED BY

I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
 
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