Wedge Salad with Homemade Bleu Cheese Dressing



3 ounces blue cheese or blue cheese crumbles

3 Tbsp. buttermilk

3 Tbsp. sour cream

2 Tbsp. mayonnaise

2 tsp. white wine vinegar

1/4 tsp. sugar

1/8 tsp. garlic powder

salt and freshly ground black pepper, to taste

1.  To make dressing, in a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic until well blended. Season to taste with salt and pepper.

2.  Recipe makes 6- 2 tablespoon servings.  Whole milk may be used in place of buttermilk for a milder flavor but don't use anything thinner than that. Dressing may be refrigerated in an air-tight container for up to two weeks.


1 head of iceberg lettuce

6 slices bacon, cooked and chopped

1 tomato, chopped

1.  Cut lettuce into wedges.  One head will be enough for 4 - 6 nice size salads.  Top lettuce with tomatoes and bacon.  Spoon dressing over top and top with additional blue cheese crumbles, if desired.  Serve immediately.  Enjoy!