Iceberg wedge salad with blue cheese dressing
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Iceberg wedge salad with blue cheese dressing

By Chelsie Collins

A crisp salad with tangy blue cheese dressing, crumbled cheese and crunchy toasted walnuts – a great accompaniment to steak

  • Prep:10 mins
    No cook
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 516
  • fat 46g
  • saturates 16g
  • carbs 8g
  • sugars 8g
  • fibre 3g
  • protein 15g
  • salt 1.1g

Ingredients

  • 50ml buttermilk
  • 50g soured cream
  • 50g mayonnaise
  • 1 tsp lemon juice
  • 75g blue cheese, crumbled
  • ½ small pack chives, snipped
  • 1 iceberg lettuce washed and quartered
  • 25g walnuts, toasted and chopped

Method

  1. Make the dressing in a medium-sized bowl by combining the buttermilk, soured cream, mayonnaise, lemon juice and 50g of the blue cheese. Season and stir through the chives. Chill until ready to serve.

  2. When ready to serve, pour half the dressing over the lettuce wedges and crumble over the remaining blue cheese and a scattering of walnuts. Serve the rest of the dressing on the side.

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