Lettuce Wedge

1. 1

   Dressing:

2. 2

   Place the blue cheese, mayonnaise, buttermilk, vinegar, sour cream, oil, sugar, garlic and pepper in a bowl. Using a hand held mixer on low speed, combine all ingredients, scraping down the bowl once.

3. 3

   Refrigerate 24 hours or as long as 3 days.

4. 4

   Salad:

5. 5

   Cut the lettuce head in half. Then cut each half in thirds. Trim the core from each wedge. Place the wedges on chilled salad plates. Spoon 1/3 of the dressing over each wedge, allowing it to run over the sides. Sprinkle each with blue cheese and tomatoes, diving evenly.

6. 6

   Serve chilled.

No additional tips available.