Lettuce Wedge Salad with Blue Cheese Dressing

Lettuce Wedge Salad with Blue Cheese Dressing


A new take on the iceberg wedge

by Janice Curtin, Guest Blogger

As many of you may remember, the  iceberg lettuce wedge with Blue cheese dressing is an old time favorite.  It has been revived and is now on the menu in many restaurants.  Here’s a version that my husband and I love!  The dressing is simple to make in the blender — toppings are optional, but I especially love the pepitas for a little crunch.   You can even use goat cheese in the dressing if you prefer, and use a romaine wedge or butter lettuce wedge.

If you are trying to lose weight, have a large serving for dinner, followed by soup.  The fats are satisfying, make you feel full,  and you won’t need anything else.


4-6 servings

Process in Blender:
2 cups Nourishing Traditions Mayonnaise
1 cup buttermilk
1 small piece of onion or 1 T. onion juice
1 -2 garlic clove, smashed
1 t Worchestershire sauce
1 t  A-1 or steak sauce
hot sauce , a few shakes
Add:  3 oz Blue cheese, and blend a few times

Cut a head of iceberg lettuce into 4-6 wedges, putting one on each plate.  Pour on plenty of dressing, then sprinkle with:

Toasted crispy pepitas
Cut up tomato
Bacon pieces

David, my husband loves this!

To toast pepitas, take soaked and dehydrated pepitas (pumpkin seeds),and put in a dry skillet on fairly high heat…toast like popcorn, stirring constantly. When fairly brown, pour out into a dish, add extra virgin olive oil, and salt.

These make a great snack too.

Janice Curtin

Janice Curtin is a long-time member of the Weston A. Price Foundation and the Price-Pottenger Foundation.  Janice’s  philosophy is that to have good health and reduced health costs we must eat nutrient  dense farm food, digest and metabolize it well, and avoid toxins.   Our nutrition determines how our genes express. She grew up on an Iowa farm on a diet of real farm food and raw milk. She has a degree in Education from the University of Northern Iowa and a masters degree in Liberal Studies from Georgetown University.  She has worked in Legislative Affairs on Capitol Hill and at the U.S. Department of Agriculture.  She is a WAPF chapter leader, coordinates nutrition talks, and is the coordinator for a farm buying club.  She also works with a TBM practitioner  (Total Body Modification) who uses a whole body approach to healing.

This post is part of the Real Food Wednesday blog carnival, hosted this week by Cheeseslave.com. See more tempting recipe ideas here.