Iceberg Wedges with Creamy Blue-Cheese Dressing

Makes 1 3/4 cups


  • ½ cup buttermilk

  • ¼ cup mayonnaise

  • ¼ cup plain low-fat Greek-style yogurt

  • 1 tablespoon fresh lemon juice

  • ½ teaspoon coarsely chopped fresh thyme

  • Coarse salt and freshly ground white pepper

  • 4 ounces crumbled blue cheese

  • 1 head fresh iceberg lettuce, trimmed and chilled

  • Sliced tomato, for serving (optional)


  1. Whisk together buttermilk, mayonnaise, yogurt, lemon juice, and thyme in a bowl; season with salt and pepper.

  2. Gently stir in crumbled blue cheese. (Dressing may be stored, refrigerated in a covered container, for up to 3 days.)

  3. Cut iceberg lettuce into wedges and drizzle with dressing. Serve with tomatoes, if desired.

    David M. Russell
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