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Sullivan's Steakhouse Iceberg Wedge Salad

Source of Recipe


Internet






List of Ingredients



• -- Dressing --
  
• 7 ounces crumbled blue cheese
  
• 2/3 cup mayonnaise
  
• 1/3 cup buttermilk, well shaken
  
• 1/4 cup red wine vinegar
  
• 3 Tbsp sour cream
  
• 2 Tbsp oil
  
• 1-1/2 Tbsp sugar
  
• 1/2 tsp minced garlic
  
• 1/4 tsp freshly ground pepper
  
• .
  
• -- Salad --
  
• 1 head iceberg lettuce
  
• 6 ounces crumbled blue cheese
  
• 3 seeded and diced plum tomatoes
  






Instructions



1. For the dressing: Place all ingredients in bowl. With electric mixer at low speed, combine, scraping down the bowl once. Refrigerate for 24 hours or up to 3 days.
   
   
2. For salad: Cut lettuce head in half, then cut the half in thirds. (If it's a small head, cut each half in half, and add another half head of lettuce.) Trim the core from each wedge.
   
   
3. Place wedges on chilled salad plates. Spoon about 1/3 cup dressing over each wedge, allowing it to run over the sides. Sprinkle each with blue cheese and tomatoes, dividing evenly. Serve chilled.
   
   Serves 6
   
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   "This may not be the exact dressing served by the national steakhouse chain, but it's close. Be sure to serve icy cold, on chilled plates."