blue cheese dressing

blue cheese dressing

I was an adult before I acquired a taste for blue cheese, but I love the strong flavor of it, and nothing beats homemade salad dressing. This creamy dressing served over the lettuce wedge is simple, yet satisfying.
SERVES 8

Juice of 1 large lemon
1 cup mayonnaise
1 cup buttermilk
½ cup sour cream
1½ teaspoons garlic powder
1½ teaspoons onion powder
6 ounces blue cheese, crumbled (about 1½ cups)
2 heads iceberg lettuce
10 slices bacon, cooked and crumbled
1 medium tomato, finely diced

In a medium mixing bowl, combine the lemon juice, mayonnaise, buttermilk, sour cream, garlic powder, and onion powder. Whisk the mixture together until smooth. Add the cheese and mix just until blended. Chill in an airtight container in the refrigerator for at least 2 hours before serving (makes 2½ cups).
Core and quarter each head of lettuce and divide among 4 salad plates.
Serve a generous dollop over each lettuce wedge and top with bacon and tomato.

Leftover dressing can be stored in an airtight container in the refrigerator for up to 2 weeks