Wedge Salad

• 8 oz cup crumbled blue cheese
• 1/4 cup sour cream
• 1/3 cup buttermilk
• 1/2 cup mayonnaise
• 3 tablespoons red wine vinegar
• 1 tablespoon extra-virgin olive oil
• 1 1/2 tablespoons white sugar
• 1 clove garlic, minced
• Ground black pepper to taste
• 1 head iceberg lettuce, cut into 8 wedges

Toppings

• Grape tomatoes, halved
• Green onions, thinly sliced
• 8 oz crumbled blue cheese
• Diced apples
• Dried cranberries
• Hard boiled eggs
• Bacon crumbles
• Dark chocolate chunks

Combine blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; blend using a hand mixer; chill until serving. (Better if made the night before!)
Build the salad by placing 1 lettuce wedge on each of 8 plates. Drizzle equal amounts of dressing over each wedge. Scatter desired toppings loosely over wedge.

Our sister Rachel’s favorite salad to bring to family functions