Blue Cheese Dressing for Iceberg Wedges
If you love blue cheese salad dressing but always feel guilty enjoying it, this recipe that uses Greek yogurt as a base is an easy and healthier version of it. The slight sweetness in flavor that Greek yogurt adds some extra flavor that makes this salad dressing unique to its counterparts.
Click here to see more recipes that use Greek yogurt.
- 2/3 Cups Greek yogurt, such as Plain 0% Chobani Greek Yogurt
- 1/3 Cup reduced-fat mayonnaise
- 1 Tablespoon Worcestershire sauce
- 1 Teaspoon kosher salt
- 1/2 Teaspoon freshly ground black pepper
- 1/2 Cup crumbled blue cheese
- 1 head iceberg lettuce, cored, quartered into 4 wedges
- 12 cherry tomatoes
- 1 ½ pounds fresh or frozen large shell-on shrimp
- 3 tablespoons lemon juice, divided
- ¼ teaspoon ground black pepper, divided
- ½ cup light mayonnaise or salad dressing
- ¼ to 1/2 teaspoon hot pepper sauce
- 2 tablespoons crumbled blue cheese
- 3 to 4 tablespoons nonfat milk
- 1 large head iceberg lettuce, cut into 12 wedges
- 1 large tomato, chopped
- ⅓ cup thinly sliced, quartered red onion
- 2 slices turkey bacon, cooked and crumbled
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired rinse and pat dry with paper towels. In a medium bowl, combine shrimp, 2 tablespoons lemon juice and 1/8 teaspoon pepper. Toss to coat. Set aside.
In a small bowl, combine the remaining 1 tablespoon lemon juice, the remaining 1/8 teaspoon pepper, mayonnaise (or dressing) and hot sauce. Stir in blue cheese. Stir in enough of the milk to reach desired consistency.
Coat an unheated grill pan with cooking spray preheat over medium-high heat. Thread shrimp onto six 10- to 12-inch skewers (see Tip). Place skewers on grill pan cook for 3 to 5 minutes or until shrimp are opaque, turning once halfway through cooking. (If necessary, cook shrimp skewers half at a time.)
Place 2 lettuce wedges on each of 6 serving plates. Top with shrimp, tomato, onion and bacon. Serve with dressing.
Tip: If using wooden skewers, soak skewers in enough water to cover for at least 30 minutes before using.
Crumble 1 cup of the blue cheese and set it aside as a garnish.
Set up a food processor and, with the motor running, drop the scallions through the feed tube. After 10 seconds, shut off the machine and scrape down the sides of the bowl. Add the remaining chopped blue cheese and pulse a few times to chop it further. Stop the motor and add the mayonnaise, vinegar, and 2 tsp. black pepper. With the motor running, add the buttermilk. Check the texture if it is too thick, add more buttermilk to produce a thick and creamy, but pourable, dressing. (The dressing may be prepared up to 3 days ahead store in an airtight container in the refrigerator.)
To assemble the salad, lay the iceberg wedges cut side up on 8 salad plates. Spoon about 1/4 cup of the dressing over each, then sprinkle each with some of the reserved blue cheese and a few grinds of black pepper. Leftover dressing will keep for 1 week in an airtight container in the refrigerator.
How to Make the Ultimate Iceberg Wedge Salad
In a world now ruled by kale salad, the iceberg wedge should be obsolete. Fortunately, this hunk of supercrisp iceberg lettuce cloaked in tangy blue-cheese dressing and topped with everything from bacon to avocado showed up this year at many of our favorite new spots—Jeffrey's in Austin, Parka in Minneapolis, Chez Sardine in New York. And why not? There's no subtext with the wedge (none of that "I'm healthy!"). Its only goal is to please. And in the end, isn't that what we want from our food? —S.D.
We think our wedge salad recipe is the ultimate iteration (see below), but we’re not opposed to innovation—like these embellishments and swaps. —C.L.M.
Cut 4 oz. slab bacon into 1"-thick pieces and cook in a medium skillet over medium-low heat, stirring often, until crisp, 5–7 minutes transfer to a paper towel–lined plate. Whisk 1/2 finely chopped small shallot, 3/4 cup sour cream, 1/2 cup buttermilk, 1 Tbsp. chopped fresh chives, and 1 Tbsp. white wine vinegar in a small bowl fold in 1/2 cup crumbled mild blue cheese. Adjust consistency with sour cream or buttermilk, if needed. Season dressing generously with kosher salt, freshly ground black pepper, and more vinegar, if needed. Cut 1 small head of iceberg lettuce into 4 wedges place on plates and spoon dressing over. Top with bacon, 1/4 thinly sliced small red onion, and more crumbled blue cheese and chopped chives.
Truth: Croutons are never a bad idea. Toss torn bread with olive oil and bake at 375° until golden.
2. Dried Cranberries
We love the tart, chewy fruit against the snappy lettuce.
3. Diced Avocado
A little fatty richness and pretty color make it a winning addition.
4. Fresh Tarragon
This herb's delicate anise flavor complements almost any green salad.
5. Spanish Chorizo
Cut into pieces and used in place of bacon, it brings a smoky spiciness into the mix.
6. Egg Mimosa
Push hard-boiled eggs through a mesh sieve for a fluffy texture.
7. Toasted Almonds
Chopped nuts deliver crunch—and are so good with blue cheese.
8. Fried Shallots
Thinly sliced and cooked in neutral oil until crisp, they add a sweet, oniony flavor and great texture.
9. Sliced Scallion
Mirrors the bite of the chives in the dressing—but sharper.
Want to learn how to make another salad? Here's one with peas and lots of herbs.
Iceberg Lettuce Wedges With Blue Cheese Dressing
An iconic salad. Made with iceberg lettuce, bacon, blue cheese dressing, and garnished with Parmesan cheese and chopped chives. Use your favorite blue cheese dressing recipe or buy some pre-made if desired.
You, guys, this Iceberg Wedge Salad is SO good.
I’ve been putting in a bit of an effort with my salad-eating habits. I usually prefer cold salads in the summer and warm roasted vegetables in the winter BUT will eat any salad put in front of my face at any time of year when someone else makes it. This basically means that it takes quite the amazing salad to convince me to make it when it’s freaking freezing outside.
Well, friends, this is the salad that convinced me it would be worth it cold weather be damned: a wedge salad with homemade low-fat blue cheese dressing and copious toppings. You almost can’t tell what it is, but I assure you there’s a wedge of iceberg under there somewhere.
The wedge is probably one of the simplest salads you can make because you literally cut a head of lettuce into 4, drench it in some homemade dressing and throw on a bunch of toppings. And good grief its amazing.
Creamy Feta Dressing with Iceberg Wedges
Iceberg lettuce is great for serving in wedges – and it’s quite elegant too, at least, I think so! There are a lot of recipes “out there” for iceberg wedges with blue cheese dressing, so I thought I’d do something a little different and make it with a feta dressing. It takes mere minutes to make, and it is darn tasty – creamy and slightly tangy with the saltiness coming from the feta. This dressing is perfect to use as a dip as well, just reduce the quantity of milk and it will be the perfect consistency for dipping in veggie sticks or corn chips.
The dressing can be stored in the refrigerator in an airtight container for up to a week.
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Hey everyone! I'm Cody. Great to see you enjoying my recipes and food travel posts. Hope you are enjoying your time here, and if you want to learn more about me click my pic and it'll shoot you right over to the About page.
Set a fine-mesh strainer over a bowl and add diced tomatoes. Sprinkle liberally with salt and toss to combine. Place onion in a small bowl and pour enough vinegar on top to cover. Let tomatoes and onion stand while you prep the other ingredients.
In a small skillet, cook bacon over medium-high heat, stirring occasionally, until crisped, about 5 minutes. Using a slotted spoon, transfer to a paper towel–lined plate to drain. You should have about 2 tablespoons (30ml) rendered fat in the skillet. Add bread crumbs and cook over medium heat, stirring frequently, until browned and crisp, 3 to 4 minutes. Transfer to a paper towel–lined plate to drain and season liberally with salt and pepper.
Arrange iceberg wedges on plates and spoon dressing over each. Drain quick-pickled onions and sprinkle all over salads, along with drained tomatoes (discard any extracted liquid), bacon, toasted bread crumbs, and chives. Serve.