This wedge salad recipe is great to have for a simple lunch or serve at a nice dinner. Fresh ingredients make this salad very elegant, and the wedge presentation makes it a great starter for a special occasion dinner. It is best to chill the dressing for 24 hours before serving.
Ingredients
- crumbled blue cheese: 1 pound (divided)
- mayonnaise: 0.5 cup
- buttermilk: 0.33333 cup
- red wine vinegar: 0.25 cup
- sour cream: 0.25 cup
- ½ tablespoons white sugar: 1 piece
- extra-virgin olive oil: 1 Tbsp
- clove garlic: 1 piece (minced)
- ground black pepper: (to taste)
- head iceberg lettuce, cut into 8 wedges: 1 piece
- Roma tomatoes: 2 piece (diced)
- red onion: 1 piece (sliced)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Combine 1/2 of the blue cheese, mayonnaise, buttermilk, vinegar, sour cream, sugar, olive oil, garlic, and pepper in a bowl; blend with an electric hand mixer until well combined. Cover and chill in the refrigerator until serving. Dotdash Meredith Food Studios
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Place each lettuce wedge on a salad plate. Drizzle dressing over each wedge. Scatter tomatoes, onion, and remaining blue cheese over each salad. Dotdash Meredith Food Studios
