Lettuce wedge with blue cheese dressing
- Juice of 1 large lemon
- 1 cup mayonnaise
- 1 cup buttermilk
- ½ cup sour cream
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- 6 ounces blue cheese, crumbled (about 1½ cups)
- 2 heads iceberg lettuce
- 10 slices bacon, cooked and crumbled
- 1 medium tomato, finely diced
Instructions:
- This creamy dressing served over the lettuce wedge is simple, yet satisfying.
- In a medium mixing bowl, combine the lemon juice, mayonnaise, buttermilk, sour cream, garlic powder, and onion powder. Whisk the mixture together until smooth. Add the cheese and mix just until blended. Chill in an airtight container in the refrigerator for at least 2 hours before serving (makes 2½ cups).
- Core and quarter each head of lettuce and divide among 4 salad plates.
- Serve a generous dollop over each lettuce wedge and top with bacon and tomato.