| 1 | cup mayonnaise |
| 4 | ounces crumbled blue cheese (about ¾ cup) |
| ½ | cup plain nonfat yogurt |
| ¼ | cup buttermilk |
| 3 | tablespoons white wine vinegar |
| Freshly cracked black pepper, to taste | |
| 2 | large heads of iceberg lettuce, cut into quarters |
| 2 | chopped green onions |
Whisk mayonnaise, ½ cup blue cheese, yogurt, buttermilk and vinegar in a medium bowl until almost smooth. Mix in the remaining blue cheese. Season the dressing generously with cracked black pepper. Dressing can be made 1 week ahead, just refrigerate until ready to serve.
Arrange lettuce wedges on 8 plates. Spoon the dressing over the lettuce. Sprinkle with green onions and additional black pepper and serve.
mlittle
2/24/2009 4:14:35 PM
A perfect classic (although I ended up adding more cheese!)
sjbstarr
3/2/2009 4:56:59 PM
I made it with reduced fat milk, crumbled blue cheese and 2% milk instead of buttermilk. It wasn't as creamy, but as a lower fat version it worked!
ocalaflorida
4/1/2009 11:57:32 AM
to add eye appeal and some extra flavor, i scatter small dice fresh seeded tomato and crispy crubled bacon mmm..........delish!
luckylady
4/21/2009 3:02:24 PM
been doing this for awhile but use sour cream instead of yogurt or just leave it out as I don't always have it. Just delishous.
rpalm1
4/21/2009 4:02:46 PM
Excellent salad. I added crumbled pancetta for an extra pop.
This also works well with quartered roumaine lettuce.
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