Best Iceberg Lettuce Wedges Wcreamy Blue Cheese Dressing Recipes

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LETTUCE WEDGES WITH BLUE CHEESE DRESSING



Lettuce Wedges With Blue Cheese Dressing image

Provided by Trisha Yearwood

Categories     side-dish

Time 15m

Yield 8 servings

Number Of Ingredients 11

Juice of 1 large lemon
1 cup mayonnaise
1 cup buttermilk
1/2 cup sour cream
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
6 ounces blue cheese, crumbled (about 1 1/2 cups)
2 heads iceberg lettuce
10 slices bacon, cooked and crumbled
1 medium tomato, finely diced
Freshly ground pepper

Steps:

  • In a medium mixing bowl, combine the lemon juice, mayonnaise, buttermilk, sour cream, garlic powder and onion powder. Whisk the mixture together until smooth. Add the cheese and mix just until blended. Chill in an airtight container in the refrigerator at least 2 hours before serving.
  • Core and quarter each head of lettuce. Serve a generous dollop of dressing over each lettuce wedge and top with the bacon and tomato. Season with pepper.

ICEBERG WEDGE SALAD WITH BLUE CHEESE DRESSING



Iceberg wedge salad with blue cheese dressing image

A crisp salad with tangy blue cheese dressing, crumbled cheese and crunchy toasted walnuts - a great accompaniment to steak

Provided by Chelsie Collins

Categories     Side dish, Starter

Time 10m

Number Of Ingredients 8

50ml buttermilk
50g soured cream
50g mayonnaise
1 tsp lemon juice
75g blue cheese , crumbled
½ small pack chives , snipped
1 iceberg lettuce washed and quartered
25g walnuts , toasted and chopped

Steps:

  • Make the dressing in a medium-sized bowl by combining the buttermilk, soured cream, mayonnaise, lemon juice and 50g of the blue cheese. Season and stir through the chives. Chill until ready to serve.
  • When ready to serve, pour half the dressing over the lettuce wedges and crumble over the remaining blue cheese and a scattering of walnuts. Serve the rest of the dressing on the side.

Nutrition Facts : Calories 516 calories, Fat 46 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 1.1 milligram of sodium

ICEBERG LETTUCE WITH BLUE CHEESE DRESSING



Iceberg Lettuce With Blue Cheese Dressing image

Provided by Mark Bittman

Categories     easy, quick, weekday, salads and dressings

Time 5m

Yield 8 servings

Number Of Ingredients 7

1 cup yogurt, preferably whole milk
1/2 cup crumbled blue cheese
1 tablespoon freshly squeezed lemon juice, or more as needed
Salt
ground black pepper
1 head iceberg lettuce, cored and cut into 8 wedges
1/2 cup toasted and chopped hazelnuts, pecans or walnuts, optional

Steps:

  • Mash yogurt with blue cheese, lemon juice, a pinch of salt, and a grinding or two of pepper. Taste and adjust the seasoning, adding more lemon juice if necessary.
  • Place each wedge of iceberg lettuce on a plate, drizzle with dressing and sprinkle with nuts if using.

Nutrition Facts : @context http, Calories 59, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 4 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 248 milligrams, Sugar 3 grams

ICEBERG LETTUCE WEDGES W/CREAMY BLUE CHEESE DRESSING



Iceberg Lettuce Wedges W/Creamy Blue Cheese Dressing image

One my favorite salads! So elegant looking yet so easy to make. Great for dinner parties! Happy to share!

Provided by Wildflour

Categories     < 15 Mins

Time 5m

Yield 4 serving(s)

Number Of Ingredients 9

1 head iceberg lettuce
1 cup mayonnaise
1 cup sour cream
4 ounces crumbled blue cheese, room temp
2 tablespoons fresh lemon juice
1 dash Tabasco sauce
freshly ground salt and black pepper
2 tablespoons finely chopped fresh chives
extra chopped chives (to garnish)

Steps:

  • Cut the lettuce into 4 wedges and place on chilled plates.
  • In a medium bowl, whisk together remaining ingredients, until the dressing is creamy but still slightly lumpy from the blue cheese.
  • Spoon a generous amount of dressing over each wedge of lettuce.
  • Garnish with the extra chives and serve.

Nutrition Facts : Calories 461.3, Fat 39.4, SaturatedFat 14.8, Cholesterol 66.5, Sodium 874, Carbohydrate 20.9, Fiber 1.7, Sugar 8.8, Protein 9.1

ICEBERG WEDGE



Iceberg Wedge image

Provided by Tyler Florence

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 12

1 large head iceberg lettuce, cut into large wedges
1 cup grape tomatoes, split down the middle
2 tablespoons chopped flat-leaf parsley, for garnish
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
extra-virgin olive oil
Bleu cheese dressing:
1 1/2 cups mayonnaise
1 1/2 cups sour cream
1 tablespoon fresh lemon juice
6 ounces (3/4 cup) crumbled mild blue cheese such
2 tablespoons chopped fresh chives

Steps:

  • Remove outer leaves of lettuce and wash thoroughly in cold water. Drain and pat dry with paper towels then split into wedges and arrange on plates. Scatter grape tomato halves over and around the lettuce.
  • Make dressing by combining mayonnaise and sour cream in a large mixing bowl. Squeeze in fresh lemon juice, fold in blue cheese and chives and season with salt and pepper. Pour dressing over wedge and grape tomatoes. Drizzle with a little extra-virgin olive oil and top with chives.

ICEBERG WEDGES WITH CREAMY BLUE CHEESE DRESSING



Iceberg Wedges with Creamy Blue Cheese Dressing image

Categories     Salad     Cheese     Leafy Green     No-Cook     Quick & Easy     Yogurt     Blue Cheese     Winter     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 8

1 cup mayonnaise
4 ounces blue cheese, crumbled (about 3/4 cup)
1/2 cup plain nonfat yogurt
1/4 cup buttermilk
3 tablespoons white wine vinegar
Freshly cracked black pepper
2 large heads of iceberg lettuce, each cut into quarters
2 green onions, chopped

Steps:

  • Whisk mayonnaise, 1/2 cup blue cheese, yogurt, buttermilk, and vinegar in medium bowl until almost smooth. Mix in remaining blue cheese. Season dressing generously with cracked black pepper. (Can be made 1 week ahead. Cover and refrigerate.)
  • Arrange lettuce wedges on 8 plates. Spoon dressing over lettuce. Sprinkle with green onions and additional black pepper and serve.

ICEBERG WEDGE WITH WARM BACON AND BLUE CHEESE DRESSING



Iceberg Wedge with Warm Bacon and Blue Cheese Dressing image

Categories     Cheese     Leafy Green     Onion     Pork     Appetizer     Quick & Easy     Mayonnaise     Blue Cheese     Lemon     Bacon     Spring     Summer     Lettuce     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 9

1 1/2 cups mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon coarsely ground black pepper
1 teaspoon hot pepper sauce
1 cup coarsely crumbled blue cheese
Buttermilk (optional)
1/2 pound thick-cut bacon, cut crosswise into 1-inch pieces
1 large head of iceberg lettuce, cut into 6 wedges, each with some core attached
1/2 red onion, very thinly sliced

Steps:

  • Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency. (Can be made 1 day ahead. Cover and chill.)
  • Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Arrange lettuce on plates. Spoon dressing over. Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onion.

ICEBERG WEDGES WITH CREAMY BLUE-CHEESE DRESSING



Iceberg Wedges with Creamy Blue-Cheese Dressing image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Makes 1 3/4 cups

Number Of Ingredients 9

1/2 cup buttermilk
1/4 cup mayonnaise
1/4 cup plain low-fat Greek-style yogurt
1 tablespoon fresh lemon juice
1/2 teaspoon coarsely chopped fresh thyme
Coarse salt and freshly ground white pepper
4 ounces crumbled blue cheese
1 head fresh iceberg lettuce, trimmed and chilled
Sliced tomato, for serving (optional)

Steps:

  • Whisk together buttermilk, mayonnaise, yogurt, lemon juice, and thyme in a bowl; season with salt and pepper.
  • Gently stir in crumbled blue cheese. (Dressing may be stored, refrigerated in a covered container, for up to 3 days.)
  • Cut iceberg lettuce into wedges and drizzle with dressing. Serve with tomatoes, if desired.

ICEBERG WEDGES WITH BLUE CHEESE DRESSING



Iceberg Wedges with Blue Cheese Dressing image

The crispy iceberg lettuce and creamy blue cheese dressing make this steak-house style salad a no-brainer side dish with your steak and potatoes dinner.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

2/3 cup buttermilk, well-shaken
1/3 cup mayonnaise
4 ounces Danish blue cheese (about 1 cup)
1 tablespoon lemon juice
A few dashes hot sauce, such as tobasco
2 tablespoons chopped chives
salt and pepper, to taste

Steps:

  • In a bowl, combine buttermilk, mayonnaise, half of the blue cheese, lemon juice, and hot sauce.
  • Stir to combine
  • Stir in chives, salt, and pepper.
  • Serve with iceberg wedges and top with remaining blue cheese.

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