Posted by: marthabernie | June 17, 2015


This is an old standard recipe that has been around for a long time.  I have made it and served with different types of salad dressings rather than making the dressing from scratch…dressings such as Thousand Island, Catalina, French, and Balsamic Vinaigrette with crumbled blue cheese.  Sometimes I’ve even sprinkled candied pecans or walnuts over the top.  This recipe includes a homemade blue cheese dressing, and as long as your ingredients are gluten free, the end result is a great gluten free salad.  It seems that this style of salad is making a comeback on lots of Southern California restaurant summer menus.  I see it more and more when I eat out these days.


Juice of one large lemon

1 cup mayonnaise

1 cup buttermilk

1/2 cup sour cream

1-1/2 teaspoons garlic powder

1-1/2 teaspoons onion powder

6 oz blue cheese, crumbled (about 1-1/2 cups)

2 heads iceberg lettuce

10 slices bacon, cooked and crumbled

1 medium tomato, finely diced

Freshly ground pepper

In a medium mixing bowl, combine the lemon juice, mayonnaise, buttermilk, sour cream, garlic powder and onion powder.  Whisk the mixture together until smooth.  Add the cheese and mix just until blended.  Chill in an airtight container in refrigerator at least 2 hours before serving.

Core and quarter each lead of lettuce.  Serve a generous dollop of dressing over each lettuce wedge and top with bacon and tomato.  Season with pepper.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


<span>%d</span> bloggers like this: