Wedge Salad with Maytag Blue Cheese Dressing and chopped
Tomatoes
Dressing
- Maytag Blue Cheese Dressing (your favorite blue cheese dressing will do)
- Blue Cheese Crumbles (if desired)
Salad
- Iceberg Lettuce Heads, cored and rinsed, with 1 or 2 outer leaves removed
- Seeded and diced plum or other vine ripened tomatoes
Steps
- Slice each head of lettuce into quarters (4 wedges)
- Arrange 1 wedge on each salad plate
- Drizzle with blue cheese dressing
- Top with some blue cheese crumbles as desired
- Add 1 or 2 tablespoons of diced tomato to plate next to tapered part of
lettuce wedge
Notes
Some people may not care for the intense flavor of blue cheese. For
these folks, offer a creamy French dressing to either use in place of blue
cheese or to add on top of the blue cheese dressing. We really like the
combination of flavors - try it.
Recipe from Jim Beletti - July, 2000
Recipe adapted from St. Elmo Restaurant in Indianapolis - July, 2000
Copyright (C) 1998-2000 J. D. Beletti, All rights reserved
Last revised: November 09, 2004