Name: Iceberg Wedges with Creamy Blue Cheese Dressing
Yield: Makes 8 servings
Ingredients: 1 cup mayonnaise; 4 ounces blue cheese, crumbled (about 3/4 cup); 1/2 cup plain nonfat yogurt; 1/4 cup buttermilk; 3 tablespoons white wine vinegar; Freshly cracked black pepper; 2 large heads of iceberg lettuce, each cut into quarters; 2 green onions, chopped

Recipe information

Yield
Makes 8 servings

Ingredients

1 cup mayonnaise

4 ounces blue cheese, crumbled (about 3/4 cup)

1/2 cup plain nonfat yogurt

1/4 cup buttermilk

3 tablespoons white wine vinegar

Freshly cracked black pepper

2 large heads of iceberg lettuce, each cut into quarters

2 green onions, chopped

Preparation

Step 1
Whisk mayonnaise, 1/2 cup blue cheese, yogurt, buttermilk, and vinegar in medium bowl until almost smooth. Mix in remaining blue cheese. Season dressing generously with cracked black pepper. (Can be made 1 week ahead. Cover and refrigerate.)
Step 2
Arrange lettuce wedges on 8 plates. Spoon dressing over lettuce. Sprinkle with green onions and additional black pepper and serve.