The other night when Gabe and I made Cheesy Polenta with Marinara we wanted to pair it with a delicious salad. This salad isn’t the healthiest one in the world, but sometimes you’ve got to indulge! And what better way to indulge yourself but with some creamy homemade blue cheese dressing drizzled on top a crisp wedge of iceberg with all the fixings! We still have leftover dressing, its delicious on any salad! Gabe didn’t even think he liked blue cheese until we made this, and then there he was licking his plate.
Prep time: 10 minutes
Chilling time: 30 minutes
Cooking time: 10 minutes
Total time: 50 minutes
Yield: 4 servings
Blue Cheese Dressing
1 cup light sour cream
½ cup mayonnaise
3 tablespoons buttermilk
3 teaspoons red wine vinegar
½ teaspoon Worcestershire sauce
¼ teaspoon garlic salt
1 ½ teaspoons freshly ground black pepper
4 ounces blue cheese (reserve a few chunks for garnish)
3 green onions or 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
Add all of the dressing ingredients to a medium bowl and stir well to combine. Refrigerate for at least 30 minutes.
Remove any limp outer leaves of the lettuce head and then cut in half, then cut each half 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 onions 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.
Recipe inspired by Foodie Crush.