Blue Cheese Dressing With Echo Mountain Blue
The iceberg lettuce wedge salad is a classic steakhouse favorite. This lightened-up version features our bold Echo Mountain Blue, and of course, bacon. The goat milk adds a tangy flavor that is accentuated by the Greek yogurt. This composed salad is easy to throw together on a weeknight and tasty enough for a dinner party, even easier when you make the blue cheese salad dressing in advance and refrigerate it until you're ready to serve.
2 1/2 ounces Echo Mountain Blue, crumbled and divided into two portions
1/3 c. buttermilk
1/3 c. fat free Greek yogurt
1/3 c. mayonnaise (regular or lowfat)
1 tbsp. white wine vinegar
½ tsp. sugar
¼ tsp. garlic powder
¼ tsp. salt
Fresh cracked black pepper, to taste
1 head of iceberg lettuce
4 small tomatoes, cored and sliced into wedges
3 slices of bacon, cooked crisp and crumbled
In a medium bowl, combine 2 oz. Echo Mountain Blue and the buttermilk. Whisk together until combined, smooth, with some small lumps.
Add yogurt, mayonnaise, vinegar, sugar, garlic powder and salt. Stir well until combined.
Slice iceberg lettuce into 6 wedges and remove the core.
Place wedges on a serving platter or individual plates.
Garnish with tomatoes.
Pour dressing over wedges and top with crumbled bacon, remaining blue cheese and cracked black pepper.
posted 2013 March