Iceberg Lettuce Wedges With Creamy Blue Cheese Dressing Recipes

ICEBERG LETTUCE WITH BLUE CHEESE DRESSING

Steps:

• Mash yogurt with blue cheese, lemon juice, a pinch of salt, and a grinding or two of pepper. Taste and adjust the seasoning, adding more lemon juice if necessary.
• Place each wedge of iceberg lettuce on a plate, drizzle with dressing and sprinkle with nuts if using.

ICEBERG WEDGES WITH CREAMY BLUE-CHEESE DRESSING

Steps:

• Whisk together buttermilk, mayonnaise, yogurt, lemon juice, and thyme in a bowl; season with salt and pepper.
• Gently stir in crumbled blue cheese. (Dressing may be stored, refrigerated in a covered container, for up to 3 days.)
• Cut iceberg lettuce into wedges and drizzle with dressing. Serve with tomatoes, if desired.

ICEBERG LETTUCE WEDGES WITH CREAMY BLUE CHEESE DRESSING

Steps:

• Cut the lettuce into 4 wedges and place on chilled plates. In a medium bowl, whisk together remaining ingredients, until the dressing is creamy but still slightly lumpy from the blue cheese. Spoon a generous amount of dressing over each wedge of lettuce. Garnish with the extra chives and serve. This recipe is wonderful for when having company, or when you just need a lil' spoiling! ;)

ICEBERG LETTUCE WEDGES W/CREAMY BLUE CHEESE DRESSING

Steps:

• Cut the lettuce into 4 wedges and place on chilled plates.
• In a medium bowl, whisk together remaining ingredients, until the dressing is creamy but still slightly lumpy from the blue cheese.
• Spoon a generous amount of dressing over each wedge of lettuce.
• Garnish with the extra chives and serve.

ICEBERG WEDGE

Steps:

• Remove outer leaves of lettuce and wash thoroughly in cold water. Drain and pat dry with paper towels then split into wedges and arrange on plates. Scatter grape tomato halves over and around the lettuce.
• Make dressing by combining mayonnaise and sour cream in a large mixing bowl. Squeeze in fresh lemon juice, fold in blue cheese and chives and season with salt and pepper. Pour dressing over wedge and grape tomatoes. Drizzle with a little extra-virgin olive oil and top with chives.

ICEBERG WEDGES WITH CREAMY BLUE CHEESE DRESSING

Steps:

• 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.

ICEBERG LETTUCE WITH BLUE CHEESE DRESSING

Steps:

• Mash yogurt with blue cheese, lemon juice, a pinch of salt and a grinding or two of pepper. Taste and adjust the seasoning, adding more lemon juice if necessary.
• Place each wedge of iceberg lettuce on a plate, drizzle with dressing and sprinkle with nuts if using.

ICEBERG WEDGES WITH BLUE CHEESE DRESSING

Steps:

• In a bowl, combine buttermilk, mayonnaise, half of the blue cheese, lemon juice, and hot sauce.
• Stir to combine
• Stir in chives, salt, and pepper.
• Serve with iceberg wedges and top with remaining blue cheese.

ICEBERG WEDGE WITH BLUE CHEESE DRESSING

Steps:

• 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.