Blue Cheese Wedge Salad {Homemade Dressing}

by Nancy

This blue cheese wedge salad with homemade dressing is the perfect addition to a meal.

Have you ever been to a restaurant and tried something different that tasted especially good, or it was served in a unique way?

I just love to get new food or recipe ideas this way.

Recently, I ordered a blue cheese wedge salad at a restaurant.

And instead of the lettuce being shaped in an upright wedge, it was cut in the shape of a disc that was about 3 inches thick.

What a great idea.

With a lettuce wedge in the shape of a disc, so many more toppings can be added because the lettuce lays flat on the plate instead of it having a pointed top.

So, of course I had to make a version of my own.

I especially love how the dressing and toppings stay nicely on top of, and inside the nooks and crannies of the lettuce.

This way you can get a little of every ingredient with each bite.

And the homemade blue cheese and cilantro salad dressing is easy to make and tastes wonderful.

Let’s check out the ingredients.

Blue Cheese and Cilantro Salad Dressing – crumbled blue cheese, cilantro, chives (or green onion tops), white vinegar, buttermilk, mayonnaise, fresh lemon juice, Worcestershire sauce, salt, pepper, and a pint size mason jar (optional)

Wedge Salad – a head of iceberg lettuce, tomatoes, crumbled bacon, fresh ground pepper, and more crumbled blue cheese

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

For the Blue Cheese and Cilantro Salad Dressing:

To a pint size Mason jar or a medium size bowl, add mayonnaise…

…buttermilk, lemon juice…

…chopped cilantro…

…chopped chives (or the tops of green onions)…

…vinegar…

…two dashes of Worcestershire Sauce…

…crumbled blue cheese…

…ground pepper, and

salt.

If making this in a Mason jar, tighten the lid and shake to mix all of the ingredients together.

If making this in a bowl, whisk all ingredients together.

Do a taste test and add more salt if needed.

Put in the refrigerator (covered with plastic wrap if using a bowl) and store until just before serving.

Serve right after making the dressing or chilled.

For the Wedge Salad:

Cut a head of lettuce into 4 slices that are about 2 to 3 inches thick (thickness may vary depending on the size of the head of lettuce).

If you would like all 4 slices to be about the same size, you’ll need a second head of lettuce.

Then cut 2 slices from the middle section of each head of lettuce.

Lay each wedge of lettuce on a serving plate.

Drizzle cilantro blue cheese salad dressing on top (reserving some dressing to top the salad).

Top the salad with chopped tomatoes, crumbled blue cheese and crumbled bacon.

Then…

…drizzle the remaining dressing over the toppings, sprinkle fresh ground pepper on top and serve.

Thank you so much for stopping by CCC!

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