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Iceberg Wedges with Creamy Blue-Cheese Dressing

INGREDIENTS

DIRECTIONS

  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.