WEDGE SALAD WITH BLUE CHEESE DRESSING
Steps:
- Combine sour cream, mayonnaise, 1 T milk, vinegar and garlic powder. Add blue cheese. Season with salt and pepper to taste. Stir in remaining milk if prefer thinner dressing. Refrigerate for up to 1 week. Slice head in quarters. Serve cold, drizzled with dressing and topped with crumbled bacon and pepper.
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