Sunday, March 25, 2018

Iceberg Wedge with Creamy Blue Cheese Dressing

This Iceberg Wedge with Creamy Blue Cheese Dressing is a salad you can make ahead of time and assemble when your ready to eat it. Just make the dressing, slice the vegetables and refrigerate separately. When ready to serve, slice a wedge from the iceberg lettuce, arrange the vegetables, top with blue cheese crumbles and your homemade creamy blue cheese dressing. And whala, a salad for lunch or a side with dinner. Either way this salad is simple and yummy. Serves 4

Dressing Ingredients:

4 oz Rouquefort blue cheese crumbles
2/3 cup good mayonnaise, not miracle whip
1/3 cup plain yogurt
1 tablespoon sherry vinegar
Salt and pepper, to taste

Salad Ingredients:

4 tender inside stalks of celery, trimmed and sliced 1/4” pieces
6 radishes, trimmed and sliced in thin rounds
5 scallions, trimmed and sliced 1/4” pieces
1 large head of iceberg lettuce, cleaned and cut into wedges
4 oz Roquefort blue cheese crumbles
Sea salt, to taste


In a bowl combine all the dressing ingredients and stir to combine. Cut the head of iceberg lettuce into 4 wedges. On each wedge top with dressing, vegetables, crumbles and sea salt (to taste). Yum Yum!

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