Ingredients
Dressing:
7 oz. crumbled blue cheese
2/3 C mayonnaise
1/3 C buttermilk, well shaken
1/4 C red wine vinegar
3 T sour cream
2 T oil
1 1/2 T sugar
1/2 tsp minced garlic
1/4 tsp fresh ground pepper
Salad:
1 large head iceberg lettuce
6 oz. crumbed blue cheese
3 diced, seeded plum tomatoes
Preparation
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 ingredients, scraping down the bowl once. Refrigerate 24 hours or as long as 3 days.
Salad: Cut the lettuce head in half. Then cut each half in thirds. Trim the core from each wedge. Place the wedges on chilled salad plates. Spoon 1/3 of the dressing over each wedge, allowing it to run over the sides. Sprinkle each with blue cheese and tomatoes, diving evenly. Serve chilled.
