Wednesday, February 2, 2011

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

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