Sometimes, though, we DO eat a little bit of bleu cheese in this delightful dressing.
I revamped this recipe from a restaurant recipes "knock-off" book, so I guess that makes it a knock-off of a knock-off. Whatever. It's yummy and easy. Don't let the number of ingredients intimidate you. You probably have all of them except maybe the chives in your cupboard and fridge right now. If you have decent knife skills (chopping tomatoes and chives), you can, quite literally, whip up this salad in 2 minutes flat.
Steakhouse Lettuce Wedge Salad
1 head iceberg lettuce, quartered1 tomato, diced or chopped
1/4 c chopped chives
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3/4 c light real mayo (Miracle Whip salad dressing will NOT work for this recipe)
1/2 c skim milk
1/2 tsp vinegar (to turn the milk into "buttermilk")
1/4-1/2 c bleu cheese crumbles
1/2 tsp sugar
1/4 tsp pepper
1/4 tsp garlic powder
1/8 tsp onion powder
1. Whisk or stir together dressing ingredients, reserving half of the bleu cheese to sprinkle over wedges.
2. Place each lettuce wedge on a separate plate and drizzle with dressing.
3. Sprinkle with bleu cheese crumbles, tomatoes, and chives.
4. Enjoy! Serves 4.
Notes:
The dressing will taste cheesier if you let it sit awhile in the fridge before serving. When I make this salad, the dressing is the first thing I prep. Then, I leave it in the fridge while I prepare everything else for the meal. Tonight, I baked some fries and grilled some boneless skinless chicken breasts to go with the salad. All of that took about 30 minutes, and I let the dressing sit in the fridge during that time.
I have provided the ingredient amounts as listed in the original recipe, but to be honest, I do not follow them closely. I usually REDUCE the mayo and/or INCREASE the milk b/c we like a dressing with a slightly thinner consistency. I usually use equal amounts of garlic and onion powders, too.
