Ultimate Blue Cheese Wedge Salad with Creamy Dressing

Prepare the Dressing:
- In a bowl, whisk together the mayonnaise, blue cheese, plain yogurt, buttermilk, white wine vinegar, and fresh ground pepper until well combined. Set aside.
Prepare the Salad:
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- Start by rinsing and drying the iceberg lettuce. Then, carefully cut each head into quarters, making sure to keep the core intact. This will create four wedges per head of lettuce.
Assemble the Plates:
- Place one lettuce wedge on each plate, ensuring the core side is facing down to keep the leaves intact.
- Quarter the plum tomatoes, and add 2 tomato quarters to each plate, arranging them around the lettuce wedge.
Dress the Salad:
- Drizzle the prepared dressing generously over each lettuce wedge. The creamy and tangy dressing will perfectly complement the crispness of the lettuce.
Garnish and Serve:
- Sprinkle chopped scallions over each plate for a fresh burst of flavor and vibrant color.
- Optionally, add an extra grind of fresh ground pepper for added zest.
Enjoy!
- Serve immediately and enjoy the refreshing and satisfying flavors of this classic wedge salad. Perfect for a quick lunch or as a side dish to complement any meal. 🌟

For added crunch and flavor, you can sprinkle some crispy bacon bits or toasted nuts over the salad before serving.
Customize the dressing to your taste by adjusting the amount of blue cheese or adding herbs like chives or parsley for extra freshness.
Make sure to use ripe plum tomatoes for the best flavor and texture in this salad.
To make this recipe ahead of time, prepare the dressing and refrigerate it until ready to use. Assemble the salad just before serving to maintain its crispness and freshness.