These Mini Wedge Salads with Green Goddess Blue Cheese Dressing come together in under 30 minutes, and are the perfect way to entertain! (Plus, the dressing is OUT OF THIS WORLD delicious – you’ll want to slather it on everything!)
As adorable and delicious as these Individual Wedge Salads are as a whole, it’s really the Green Goddess Blue Cheese Dressing I want to slather all over everything.
Don’t get me wrong, I’m all about a wedge, and when it comes to basic salads, it’s by far my favorite. There’s just something super fun about a beautiful hunk of lettuce sitting in front of you, just waiting to be dove into with a fork and knife. Plus, there really isn’t anything better than crisp lettuce covered in creamy dressing, crumbled blue cheese, chopped tomatoes and bacon, am I right?? However, when said creamy dressing is full of tangy buttermilk, blended blue cheese and fresh summer herbs, well, now you’ve taken classic to a whole other level.
I know creamy dressings are typically loaded with fat and calories, and while this one isn’t crazy healthy by any means, it’s definitely lightened up a touch. Low-fat mayo, buttermilk and crumbled blue cheese make up the base of the dressing, and depending on how thick you like your dressing, you may want to increase or decrease the amount of buttermilk you add in. My perfect ratio was 1/3 cup low-fat mayo to five tablespoons buttermilk to ¼ cup of blue cheese, but I’d start with three tablespoons and work from there.
Basil, chives and flat-leaf parsley were my herbs of choice, and normally I’d say you can swap out whatever your favorite herbs are, but I really think this particular trio yields the best flavor, so I’d try to stick with it as written. Everything gets thrown into the blender along with some salt for seasoning, and it’s whipped up until smooth. Season to taste with salt and pepper and it’s ready to be used in your fav salad…or these wedges.
Tip: Make a double batch, use half for these wedge salads and store the other half in a mason jar to use as needed over the next week. I found myself dipping crudité in it, drizzling it on grilled chicken and even let Teddy use it as a dipping sauce for his favorite zucchini tots and crispy chicken.
Next, the wedges. One whole head of iceberg lettuce is cut in to 12 wedges, speared with a cherry tomato (I like to use these cocktail pics), and assembled on a platter. They’re drowned in dressing, sprinkled with bacon, blue cheese and chives, and ready to be served. Easy as can be.
For more awesome salad recipes here and around the web, check out these posts:
- ⅓ cup light mayo
- 4-5 Tbsp. buttermilk
- 3 Tbsp. chopped chives, divided
- 2 Tbsp. chopped basil
- 2 Tbsp. chopped parsley
- ½ cup crumbled blue cheese, divided
- ¼ tsp. salt
- 1 head iceberg lettuce
- 6 slices bacon, cooked and crumbled
- 12 cherry tomatoes
- Add mayo, 4 Tbsp. buttermilk, 2 Tbsp. chopped chive, basil, parsley, ¼ cup blue cheese and salt to a blender. Blend until smooth. If needed, add another tablespoon of buttermilk. Season to taste with salt and pepper.
- Cut the iceberg into 12 small wedges or triangles. Arrange on a large platter. Place a cherry tomato on top and use a cocktail pick to hold it in place. Drizzle with dressing. Sprinkle with bacon, remaining blue cheese and chives.
- Serve chilled.