Wedge Salad with Blue Cheese Dressing
Fresh and delicious, this iceberg wedge salad is drizzled in a creamy blue cheese dressing for one tasty bite. Serve as a side dish or app.
Servings: 4 servings
Equipment
Ingredients
- 1 large head iceberg lettuce the outer leaves removed, cut into 4 wedges
- ⅓ pint cherry tomatoes quartered
- ¼ cup red onions diced
- 4 ounces crumbled blue cheese
- Salt and pepper to taste
- Chives or parsley, for serving
Dressing
- 4 ounces crumbled blue cheese plus more for topping
- ¼ cup sour cream
- ¼ cup greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
Instructions
- In a bowl, combine the salad dressing ingredients and whisk to combine.
- Place each wedge of lettuce on a small salad plate. Gently spoon the dressing over each wedge. Add the tomatoes, onions and extra crumbled blue cheese on top and season with salt and pepper to taste. Enjoy immediately.
Video
Notes
Storage: Store any leftovers in an airtight container for up to 3 days. It's best to store the salad ingredients separately from the dressing so that it doesn't get soggy.
Make ahead: The blue cheese dressing can be made 2 or 3 days ahead of time and kept covered in the fridge.
Nutrition
Calories: 273kcal | Carbohydrates: 10g | Protein: 15g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 52mg | Sodium: 878mg | Potassium: 542mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1539IU | Vitamin C: 21mg | Calcium: 369mg | Iron: 1mg
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