Classic Blue Cheese Wedge Salad

• Gluten free

• Meat

  • 4 strips Bacon, cooked

• Produce

  • 3 Chives
  • 1 head Iceberg lettuce
  • 4 Tomatoes, medium size wedges

• Condiments

  • 1/2 cup Mayonnaise
  • 1/2 tsp Worcestershire sauce

• Baking & Spices

  • 1 1/2 tsp Black pepper, freshly ground
  • 1/4 tsp Garlic salt

• Oils & Vinegars

  • 3 tsp Red wine vinegar

• Dairy

  • 4 oz Blue cheese
  • 3 tbsp Buttermilk
  • 1 cup Sour cream, light

Found on foodiecrush.com

Ingredients

• 1 cup light sour cream
• ½ cup mayonnaise
• 3 tablespoons buttermilk
• 3 teaspoons red wine vinegar
• ½ teaspoon Worcestershire sauce
• ¼ teaspoon garlic salt
• 1 ½ teaspoons freshly ground black pepper
• 4 ounces blue cheese (reserve a few chunks for garnish)
• 3 chives, diced (reserve a few for garnish)
• 1 head iceberg lettuce, cored
• 4 strips bacon, cooked, cooled and crumbled
• 4 medium size tomatoes, cut into wedges

Directions

• Add all of the dressing ingredients to a medium bowl and stir well to combine. Refrigerate for at least 30 minutes.
• Remove any limp outer leaves of the lettuce head and then cut in half, then cut each half into quartered wedges. Place each wedge on a plate, drizzle with the blue cheese dressing, top with a few crumbles of bacon, a sprinkling of chives and reserved blue cheese chunks and add a few wedges of tomato on the side. Give one more sprinkle of freshly ground black pepper and serve.