Mini Wedge Salads with Green Goddess Blue Cheese Dressing
Author: Cooking for Keeps
Prep time:
Total time:
Serves: 12 mini salads
Ingredients
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
Instructions
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.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/17011/