Another new love of mine is blue cheese dressing. Not store bought, mind you, but homemade blue cheese dressing. I've never had store bought actually, if you can believe that.
My first experience with blue cheese dressing was at a restaurant I used to work at. They had a most wonderful blue cheese vinaigrette which I loved and indulged in often!
Most recently I was charged with bringing an appetizer or salad to a July 4th dinner. I rummaged through my recipe books, starting with my latest favorite (you guessed it) Home Cooking with Trisha Yearwood. Lo and behold she had a wonderful recipe there for Lettuce Wedge with Blue Cheese Dressing. I had to try it, I said to myself!! And I did and again, it did not disappoint. You will love it as well!
Lettuce Wedge with Blue Cheese Dressing
juice of one large lemon
1 C. mayonnaise
1 C. buttermilk
1/2 C. sour cream
1 1/2 t. garlic powder
1 1/2 t. onion powder
6 ounces blue cheese, crumbled
1 head 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 2 1/2 cups).
Core and quarter head of lettuce and divide among 4 salad plates. Serve a generous dollop over each lettuce wedge and top with bacon and tomato.