Food & Cooking Recipes Salad Recipes Iceberg Wedges with Creamy Blue-Cheese Dressing 3.2 (29) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 12, 2022 Print Rate It Share Share Tweet Pin Email Yield: Makes 1 3/4 cups Ingredients 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) Directions Whisk together buttermilk, mayonnaise, yogurt, lemon juice, and thyme in a bowl; season with salt and pepper. Gently stir in crumbled blue cheese. (Dressing may be stored, refrigerated in a covered container, for up to 3 days.) Cut iceberg lettuce into wedges and drizzle with dressing. Serve with tomatoes, if desired. David M. Russell Rate it Print