Gorgonzola Iceberg Wedge Salad
I just about never pass up an iceberg wedge salad on a restaurant menu. And I can guarantee if I do, I already know their dressing is no good. There is something so refreshing and satisfying about a good wedge and I figured if you get the dressing down, the rest would be a piece of cake.
This gorgonzola dressing is absolutely perfect. You'll never come close to matching its taste with a bottled dressing. And it's a whole lot healthier than those dressings made with mayo and sour cream. Tastes even better the next day.
From my little kitchen to yours... Enjoy.
Gorgonzola Iceberg Wedge Salad
2/3 cup buttermilk
1/2 cup Greek yogurt (I used fat free)
1 large garlic clove, minced
8 ounces crumbled Gorgonzola cheese
salt & fresh ground pepper
1 head iceberg lettuce, cut into 4 wedges
1 cup grape tomatoes, sliced in half
Optional: 4 pieces of cooked, crumbled bacon
Step by Step
In a medium bowl, stir the buttermilk, Greek yogurt, and garlic together. Add in 2/3 cup of the Gorgonzola to the dressing. Smash the cheese into the sauce to help it blend. Stir in a few more sprinkles of the gorgonzola and leave them chunky. Season with salt & pepper and set aside.
Arrange the lettuce wedges on individual plates. Spoon the dressing over the wedges, top with tomatoes and remaining Gorgonzola (and bacon if using). Sprinkle fresh cracked pepper on top and serve.
Refrigerate dressing in an airtight container for up to 5 days.
Makes 4 salads. Or two salads one night and two the next...
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