Ingredients
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7 ounces crumbled blue cheese
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2/3 cup mayonnaise
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1/3 cup buttermilk, well shaken
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1/4 cup red wine vinegar
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3 tablespoons sour cream
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2 tablespoons oil
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1 1/2 tablespoons sugar
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1/2 teaspoon minced garlic
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1/4 teaspoon fresh ground black pepper
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1 large iceberg lettuce (or 1 1/2 small)
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6 ounces crumbled blue cheese
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3 plum tomatoes, seeded diced
Instructions
- For the Dressing: Place 7 oz. blue cheese, mayonnaise, buttermilk, vinegar, sour cream, oil, sugar, garlic and pepper in a bowl. Using a hand-held mixer on low speed, combine all the ingredients, scraping down the bowl once.
- Refrigerate 24 hours or as long as 3 days.
- For the Salad: Cut the lettuce head in half. Then cut each half in thirds (if small, cut each half in half).
- Trim the core from each wedge.
- Place the wedges on chilled salad plates. Spoon about 1/3 cup of dressing over each wedge, allowing it to run over the sides. Sprinkle each with blue cheese and tomatoes, dividing evenly.
- Serve chilled.