Blue Cheese Wedge

the wedge salad

Serves 6

Who says iceberg lettuce is only for burgers or rabbits? Try this awesome, crispy throw-back for dinner one night while watching Walter Cronkite & serving roumaki as an appetizer.


  • 1 head iceberg lettuce
  • 1/2 cup sour cream
  • 1/2 cup mayo
  • 2 ounces blue cheese crumbles
  • 2 teaspoons Worcestershire sauce
  • 2-3 tablespoons milk
  • 1 tomato, diced
  • 1 ripe avocado, diced
  • 1/2 cup cook & crumbled bacon


  1. Remove outer, ugly lettuce leaves and slice down the middle
  2. Slice each half into 3 wedges, and put on a plate
  3. Mix sour cream, mayo, blue cheese and Worcestershire
  4. Mix well and add as much milk as needed for desired thickness – I like mine a bit more creamy
  5. Spoon dressing over each wedge and scatter with the diced tomatoes, avocado and bacon
  6. Top with fresh ground pepper… of course