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Wedgie Salad


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Wedgie Salad 0 Picture


  • 1/2 pound blue cheese crumbled
  • 1/4 cup fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce
  • 1/2 teaspoon salt
  • 3/4 teaspoon freshly-ground black pepper
  • 1 cup olive oil
  • 1/4 cup buttermilk
  • 2 large heads iceberg lettuce cored, washed, and patted dry


Servings 8


Step 1

In a medium-size mixing bowl, combine the blue cheese, lemon juice, Worcestershire, hot sauce, salt, and black pepper. Using the back of a fork, mash the mixture together to form a thick paste. Drizzle in the olive oil, stirring continuously with the fork until the mixture is creamy. Add the buttermilk and mix well. Cover and refrigerate for 1 hour.

Cut the heads of lettuce into 4 wedges each. Spoon about 1 cup of the dressing over each wedge. Serve immediately.

This recipe yields 8 servings.

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