Posted on No Comments

Iceberg Wedge Salad With Blue Cheese Dressing

Prep: 10min                                   serves: 2


50ml buttermilk

50g soured cream

50g mayonnaise

1 tsp lemon juice

75g blue cheese, crumbled

½ small pack chives, snipped

1 iceberg lettuce washed and quartered

25g walnuts, toasted and chopped


Make the dressing in a medium-sized bowl by combining the buttermilk, soured cream, mayonnaise, lemon juice and 50g of the blue cheese. 

Season and stir through the chives. 

Chill until ready to serve.

When ready to serve, pour half the dressing over the lettuce wedges and crumble over the remaining blue cheese and a scattering of walnuts. 

Serve the rest of the dressing on the side.


Leave a Reply

Your email address will not be published.