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!