Wedge Salad with Gorgonzola Cheese Dressing
1/2 cup mayonnaise
1/4 cup sour cream
3 tablespoons milk
2 tablespoons white wine or sherry vinegar
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1 cup crumbled gorgonzola or blue cheese, divided
1 head organic iceberg lettuce, cut into 6 wedges
1 large ripe tomato, seeded, chopped or 1 cup halved grape tomatoes
Chopped fresh chives (optional)
Freshly ground black pepper
For dressing, combine mayonnaise, sour cream, milk, vinegar, salt, sugar and pepper; mix well. Stir in 1/2 cup of the cheese. Chill at least 1 hour.
Arrange lettuce wedges on chilled salad plates. Spoon dressing over wedges; top with tomato and remaining blue cheese. Serve with pepper. Makes 6 servings.
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