Tuesday, July 1, 2014

Classic Wedge with Buttermilk Herb Dressing

I'm still in cookout mode on the blog this week!  So many people are either hosting friends for the Fourth, heading to pot lucks, or even cookout-hopping this weekend.  One thing I always like to ask others to bring my cookouts is a salad, and I know it's something I often bring elsewhere. If you're on salad duty too, look no further than this Classic Wedge with Buttermilk Herb Dressing. 

There is no salad that is more all-American than a classic wedge.   Fresh, crisp iceberg, with a hearty serving of buttermilk dressing, topped with salty, chewy bacon, fresh tomatoes, and a tangy bleu cheese.  What could be better?! 

This creamy buttermilk herb dressing has a similar flavor to ranch, with a fresh, herby twist, and it also happens to be surprisingly light on calories.  

Dressing (makes about 1 cup):
* 1/4 c. greek yogurt
* 1/2-3/4 c. buttermilk,
* 1 garlic clove, grated (on a microplane)
* 1/2 tsp. cider vinegar
* 1 tsp. chives, minced
* 1 tsp. dill, minced
* black pepper
* iceberg, cut into wedges
* cherry tomatoes
* crispy bacon
* bleu cheese

To prepare the dressing, combine all ingredients in a mason jar or container with a fitted lid (start with 1/2 c. buttermilk, and add more if you prefer a thinner dressing).  Shake well to combine.  Transfer to the refrigerator and chill at least 1 hour.  Serve over a wedge salad. 

No comments:

Post a Comment