Mini Wedge Salads with Green Goddess Blue Cheese Dressing
Prep time: 
Total time: 
Serves: 12 mini salads
  • 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
  1. 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.
  2. 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.
  3. Serve chilled.
Recipe by Cooking for Keeps at