Shelly's Recipe

STEAKHOUSE SALAD ICEBERG WEDGE

Category: Salad

Dressing
7 oz crumbled blue cheese
2/3 cup mayonnaise
1/3 cup buttermilk, well shaken
1/4 cup red wine vinegar
3 tbsp. sour cream
2 tbsp. oil
1 1/2 tbsp. sugar
1/2 tsp minced garlic
1/4 tsp pepper

Place ingredients in a bowl, using a hand-held mixer on low speed, combine ingredients, scraping down bowl once. Refrigerate at least 1 day or up to 3 days before serving.

Salad
1 - 1 1/2 large heads iceberg lettuce
6 oz crumbled blue cheese
3 diced seeded, plum tomatoes

Cut head in thirds. Trim the core from each wedge. Place on chilled salad plates. Spoon about 1/3 cup of dressing over each wedge, allowing it to run over the sides. Sprinkle with blue cheese and tomatoes, dividing evenly. Serve chilled.