SULLIVAN'S STEAKHOUSE HOUSE ICEBERG WEDGE RECIPE

Sullivan's Steakhouse House Iceberg Wedge Recipe image

Provided by á-174942

Number Of Ingredients 13

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DRESSING:
7 ounces crumbled blue cheese
2/3 cup mayonnaise
1/3 cup buttermilk well shaken
1/4 cup red wine vinegar
3 tablespoons sour cream
2 tablespoons oil
1 1/2 tablespoons sugar
1/2 teaspoon minced garlic
1/4 teaspoon freshly-ground black pepper
SALAD:
1 large iceberg lettuce head - (or 1 1/2 small)
6 ounces crumbled bluediced seeded plum tomatoes seeded, diced

Steps:

For the Dressing: Place the blue cheese, mayonnaise, buttermilk, vinegar, sour cream, oil, sugar, garlic and pepper in a bowl. Using a hand-held mixer on low speed, combine all the ingredients, scraping down the bowl once. Refrigerate 24 hours or as long as 3 days. For the Salad: Cut the lettuce head in half. Then cut each half in thirds (if small, cut each half in half). Trim the core from each wedge. Place the wedges on chilled salad plates. Spoon about 1/3 cup of dressing over each wedge, allowing it to run over the sides. Sprinkle each with blue cheese and tomatoes, dividing evenly. Serve chilled. This recipe yields 6 servings. Each serving: 412 calories; 1,027 mg sodium; 57 mg cholesterol; 33 grams fat; 14 grams saturated fat; 16 grams carbohydrates; 15 grams protein; 1.94 grams fiber.