LETTUCE WEDGE SALAD
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Why waste time chopping up the lettuce when you can just hack a head into four chunks, dress it up and serve?
This unique presentation is not only easy to make, but also a deliciously different way to serve your next salad.
The creamy bleu cheese dressing is a cinch to make from scratch and tastes much better than anything you'll buy in a store.
Add a bit of extra crumbled bleu over the top, some freshly diced tomatoes, and you're well on your way to a fancy-pants side salad that'll surely impress.
When you are creating the dressing listed in this recipe, use a glass or plastic mixing bowl when combining ingredients - NEVER METAL.
The acids in the Buttermilk and Mayo will react with the aluminum or steel and give the dressing a 'tinny' or 'metallic' taste that is undesireable.
(Makes: 4 Servings)
Ingredients
Bleu Cheese Dressing
3/4 cup mayonnaise
1/2 cup buttermilk
1/4 cup crumbled bleu cheese
1/2 teaspoon sugar
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon salt
1 head iceberg lettuce
1 cup crumbled bleu cheese
1 cup diced tomato (1 large tomato)
Do the wedge
Directions
1. Use an electric mixer to combine all ingredients for bleu cheese dressing in a medium bowl.
2. Slice a head of iceberg lettuce into quarters through the stem end.
Cut the stem off of the wedges and arrange each one on a plate.
3. Spoon about 1/4 cup of bleu cheese dressing over each lettuce wedge.
4. Sprinkle 1/4 cup of crumbled bleu cheese over the dressing.
5. Sprinkle 1/4 cup of diced tomato over the top and serve.
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