Blue Cheese Wedge Salad {Homemade Cilantro Dressing}

The perfect addition to a meal!

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

I just love to get new food ideas this way.

Recently I ordered a delicious blue cheese wedge salad at a restaurant and instead of the lettuce being shaped in an upright wedge; it was in the shape of a disc that was about 3 inches thick.

What a great idea.

All I could think of was how fun this shape of lettuce is because you could pile on so many more toppings when 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 so you can get a little of every ingredient with every bite.

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

Let’s check out the ingredients.

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

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

Here’s how to make it.

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 and sprinkle fresh ground pepper on top.

Then enjoy each and every flavorful bite.

Thank you so much for stopping by CCC!

More Salad Recipes You May Like:

Antipasto Salad with Salami

Chinese Chicken Salad with Won Ton Chips

Spicy and Sweet Shrimp Salad

Simple Coleslaw

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Blue Cheese Wedge Salad {Homemade Cilantro Dressing}

The perfect addition to a meal!

Course Appetizer, Salad, Side Dish
Cuisine American
Keyword Blue Cheese, Salad Dressing, Wedge Salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 4

Ingredients

For the Cilantro Blue Cheese Salad Dressing:

  • ½ cup mayonnaise
  • ½ cup buttermilk
  • 2 teaspoons white vinegar
  • 2 teaspoons fresh lemon juice
  • ¼ cup chopped cilantro
  • ¼ cup chopped chives or the tops of green onions
  • ¼ cup (heaping) crumbled blue cheese
  • 2 dashes Worcestershire sauce
  • ¼ teaspoon ground black pepper
  • 1/8 teaspoon salt or salt to taste
  • 1 pint size Mason jar optional

For the Wedge Salad:

  • 1 head iceberg lettuce
  • 1 cup crumbled blue cheese
  • 2 Roma Tomatoes, cut in bite-size pieces or your favorite type of tomato
  • ½ cup real crumbled bacon
  • Fresh ground pepper

Instructions

For the Cilantro Blue Cheese Salad Dressing:

  1. To a pint-size Mason jar or a medium size bowl, add mayonnaise, buttermilk, lemon juice, chopped cilantro, chopped chives (or tops of green onions), vinegar, and two dashes of Worcestershire sauce. 

  2. Next add crumbled blue cheese, pepper, and salt.  

  3. If using a Mason jar, tighten the lid and shake to mix the ingredients.  If using a bowl, whisk the ingredients together.

  4. Do a taste test and add more salt if needed.

  5. Store covered in the refrigerator until just before serving.  Mix the ingredients again just before serving.  Can be served right after making it or chilled.

For the Wedge Salad:

  1. Cut the head of lettuce into 4 thick slices (about 2 to 3 inches thick depending on the size of the head of lettuce). 

  2. 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 (the end pieces on each head of lettuce will be leftover).
  3. Lay each wedge of lettuce on a serving plate.  Drizzle cilantro blue cheese salad dressing on top (reserving some dressing to top the salad).

  4. Top with chopped tomato, crumbled blue cheese, and crumbled bacon. Then drizzle the remaining dressing over the toppings.  

  5. Sprinkle fresh ground pepper on top and serve.