Salad Blue Cheese Wedge

By timbrehse

Ingredients

• 1 cup light sour cream
• 1/2 cup mayonnaise
• 3 tablespoons buttermilk
• 3 teaspoons red wine vinegar
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic salt
• 1 1/2 teaspoons freshly ground black pepper
• 4 ounces blue cheese (reserve a few chunks for garnish)
• 3 chives, diced (reserve a few for garnish)
• 1 head iceberg lettuce, cored
• 4 strips bacon, cooked, cooled and crumbled
• 4 medium size tomatoes, cut into wedges

Details

Servings 8
Adapted from food.com

Preparation

Step 1

Add all of the dressing ingredients to a medium bowl and stir well to combine.
Refrigerate for at least 30 minutes.
Remove outer leaves of the lettuce head and then cut into quartered wedges.
Place each wedge on a plate, drizzle with the blue cheese dressing, top with a few crumbles of bacon, a sprinkling of chives and reserved blue cheese chunks and add a few wedges of tomato on the side. Give one more sprinkle of freshly ground black pepper and serve.