We love a classic blue cheese wedge salad. Timeless alongside a juicy steak. A fun way to mix up lunchtime salad routine. Platter up smaller wedges to feed a crowd. Make a big batch of this tangy dressing and have it in the fridge ready to adorn crisp iceberg lettuce. Or dip into it with spicy wings or celery sticks. You’ll love every crunchy, creamy, and savory bite.
Time: 15 min
Makes 2 cupsRating
/rating_on.png "1 Star")
Loading...| 2/3 cup buttermilk | |
| 3/4 cup mayonnaise | |
| 1/2 cup sour cream | |
| 2 Tbl apple cider vinegar | |
| 1/2 tsp Sariette Blend | |
| 1/2 tsp ground black pepper | |
| 3/4 cup crumbled blue cheese | |
| Iceberg lettuce, for the salad | |
| Crumbled crispy cooked bacon, for the salad | |
| Sliced scallion, for the salad |
| 1. | In a bowl, whisk the buttermilk, mayo, sour cream, vinegar, Sariette Blend and ground black pepper until smooth. Fold in the blue cheese. Taste and adjust for acidity with more vinegar or heat with black pepper. Hold in the fridge. |
| 2. | To serve, place a wedge of iceberg on a plate. Spoon the dressing over the wedge. Top with crumbled bacon and scallions. |
Leave a Reply