Ingredients
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1 cup mayonnaise
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1 cup sour cream
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1/2 cup buttermilk
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2 tablespoons grated onions
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4 dashes Tabasco sauce
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1 tablespoon lemon juice
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1 teaspoon Worcestershire sauce
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1/2 teaspoon salt
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1 dash cayenne pepper
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1 teaspoon minced garlic
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2 teaspoons sugar
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6 ounces crumbled blue cheese
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1 head iceberg lettuce
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8 slices bacon, cooked and crumbled
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1 large tomatoes, chopped with seeds removed
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1/2 teaspoon white pepper
Instructions
- To make the dressing, combine mayonnaise, sour cream and buttermilk, mixing well.
- Add remaining ingredients mixing thoroughly.
- Must refrigerate for 24 hours before serving for best flavor.
- For the salad assembly, divide iceberg lettuce head into four equal sections, cutting down towards the stem.
- Place on plates, topping liberally with the blue cheese dressing, crumbled bacon, chopped tomato and crumbled blue cheese.
- Serve nice and cold, adding salt and pepper to taste.