Iceberg wedge salad with blue cheese dressing
- Chelsie Collins
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Serves 2
Easy
Prep: 10 mins
No cook
A star rating of 5 out of 5.4 ratingsRate
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A crisp salad with tangy blue cheese dressing, crumbled cheese and crunchy toasted walnuts - a great accompaniment to steak
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
50ml buttermilk
-
50g soured cream
-
50g mayonnaise
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1 tsp lemon juice
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75g blue cheese
crumbled
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½ small pack chives
snipped
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1 iceberg lettuce
washed and quartered
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25g walnuts
toasted and chopped
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Nutrition: per serving
- kcal516
- fat46g
- saturates16g
- carbs8g
- sugars8g
- fibre3g
- protein15g
- salt1.1g
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Method
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step 1
Make the dressing in a medium-sized bowl by combining the buttermilk, soured cream, mayonnaise, lemon juice and 50g of the blue cheese. Season and stir through the chives. Chill until ready to serve.
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step 2
When ready to serve, pour half the dressing over the lettuce wedges and crumble over the remaining blue cheese and a scattering of walnuts. Serve the rest of the dressing on the side.
Recipe from Good Food magazine, February 2016
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A star rating of 5 out of 5.4 ratings
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