Lettuce Wedge with Blue Cheese Dressing
juice of large lemon
1 c. mayonnaise
1 c. buttermilk
1/2 c. sour cream
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
6 oz. blue cheese, crumbled
2 heads iceberg lettuce
10 slices bacon, cooked, crumbled
1 medium tomato, finely diced
In medium bowl, combine the lemon juice, mayonnaise, buttermilk, sour cream, garlic powder. Whisk the mixture together until smooth. Add the cheese and mix just until blended. Chill in an airtight container in the refrigerator for at least 2 hours before serving.
Core and quarter each head of lettuce and divide among 4 salad plates. Serve a generous dollap over each lettuce wedge and and top with bacon and tomato.