Name: Iceberg Lettuce with Blue Cheese Dressing
Total time: PLACEHOLDER
Ingredients: 1 medium head iceberg lettuce, cored and cut into 6 wedges; 3/4 cup crumbled blue cheese; 5 tablespoons buttermilk; 5 tablespoons sour cream; 3 tablespoons mayonnaise; 1 tablespoon white wine vinegar; 1/4 teaspoon sugar; 1/8 teaspoon garlic powder; 1/2 teaspoon table salt; 1/4 teaspoon ground black pepper; 1 large cucumber, seeded and sliced thin; 3 medium ripe tomatoes, cored and cut into 8 wedges each

Why This Recipe Works

This steakhouse staple often comes to the table looking tired and possessing a dull blue cheese flavor. We wanted our Iceberg Lettuce with Blue Cheese Dressing recipe to pack the potent kick of the tangy cheese. To do this, we combined buttermilk, sour cream, and mayonnaise. White wine vinegar added sharpness, while garlic powder added a big garlic punch without the harshness of fresh garlic.

Before You Begin

If buttermilk is not available, use milk to create a somewhat lighter dressing. To seed the cucumber, cut it in half lengthwise and use a spoon to scoop out the center.

Instructions

Gently rinse lettuce wedges under cold water. Place them on clean towel to dry.

Using fork, mash blue cheese and buttermilk together in small bowl until mixture resembles cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, garlic powder, salt, and pepper.

Place 1 lettuce wedge on each salad plate. Arrange cucumber slices and tomato wedges around lettuce. Spoon dressing over each wedge of lettuce. Serve.