Iceberg Wedge With Blue Cheese Dressing Recipes

Steps:

• Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; blend using a hand mixer; chill until serving.
• Build the salad by placing 1 lettuce wedge on each of 8 plates. Drizzle equal amounts of dressing over each wedge. Scatter tomatoes, onion, and 1/2 pound blue cheese over each salad.

Steps:

• Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency. (Can be made 1 day ahead. Cover and chill.)
• Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Arrange lettuce on plates. Spoon dressing over. Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onion.

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.

Steps:

• Make the dressing in a medium-sized bowl by combining the buttermilk, soured cream, mayonnaise, lemon juice and 50g of the blue cheese. Season and stir through the chives. Chill until ready to serve.
• When ready to serve, pour half the dressing over the lettuce wedges and crumble over the remaining blue cheese and a scattering of walnuts. Serve the rest of the dressing on the side.

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.

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.

Steps:

• Slice the lettuce into thick wedges. In a medium-sized bowl, add the mayonnaise, sour cream, buttermilk, salt and pepper, to taste, hot sauce, chives, garlic, and lemon juice. Whisk together, then slowly fold in the blue cheese crumbles. Arrange the lettuce on a serving platter and drizzle with the dressing. Garnish with tomatoes, avocado, and bacon. Serve.

Steps:

• Whisk mayonnaise, 1/2 cup blue cheese, yogurt, buttermilk, and vinegar in medium bowl until almost smooth. Mix in remaining blue cheese. Season dressing generously with cracked black pepper. (Can be made 1 week ahead. Cover and refrigerate.)
• Arrange lettuce wedges on 8 plates. Spoon dressing over lettuce. Sprinkle with green onions and additional black pepper and serve.

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.

Steps:

• In a large bowl, whisk together all the dressing ingredients until combined. When ready to serve, set each lettuce wedge on a plate, spoon on about 1/2 cup dressing, and top with a handful of cherry tomato halves and a sprinkling of crumbled bacon.
• The dressing and the bacon crumbles can be made up to 2 days in advance and refrigerated. Assemble the salad shortly before serving.
• Mexican tarragon (also called mint marigold) is easily grown throughout Texas and is similar in taste to French tarragon, which literally can't take the Texas heat. If you don't find Mexican tarragon in the grocery store, look for the flowering plants at your local nursery. Little pots of these herbs also make charming party favors.
• If you are so inclined, cut the calorie and fat load by using low-fat or nonfat mayonnaise and low-fat or nonfat sour cream instead of the full-fat stuff.

Steps:

• In a small bowl, whisk together the buttermilk, sour cream, and 3 tablespoons of the blue cheese.
• Divide the lettuce among plates and spoon the dressing over the top. Sprinkle with the remaining tablespoon of cheese and ¼ teaspoon pepper.