Wedge Salad with Blue Cheese-Ranch Dressing
Serves: 8
 
Ingredients
  • 1½ cups mayonnaise
  • 1 cup whole buttermilk
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons hot sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1 teaspoon ground black pepper
  • 8 ounces blue cheese crumbles, divided
  • ¼ cup finely chopped fresh parsley
  • ¼ cup minced fresh chives
  • 2 tablespoons chopped fresh dill
  • 2 heads iceberg lettuce, quartered
  • 8 slices chopped cooked bacon
  • 2 cups cherry tomatoes, halved
  • Garnish: sliced fresh chives, ground black pepper
Instructions
  1. In the work bowl of a food processor, pulse together mayonnaise, buttermilk, garlic powder, onion powder, hot sauce, salt, sugar, and pepper until well combined and mixture is slightly thickened. Add half of blue cheese; pulse until cheese is incorporated and mixture is smooth.
  2. In a medium bowl, stir together mayonnaise mixture, parsley, minced chives, dill, and remaining blue cheese. Cover and refrigerate for at least 1 hour or up to 3 days.
  3. Divide lettuce wedges, bacon, and tomatoes among serving plates; serve with blue cheese dressing. Garnish with sliced chives and pepper, if desired.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/wedge-salad-blue-cheese-ranch-dressing/