Serious Bleu Cheese Dressing & Wedge Salad

Hot August days, cool crunchy salad, with a serious Bleu Cheese Dressing. There’s not much better!

Bleu Cheese Dressing
Bleu Cheese Dressing

This is a killer dressing, but be sure to use the best Bleu Cheese you can find, within your budget, of course. Leave behind the crumbles (they generally cost more, ounce for ounce than a wedge and aren’t usually nearly as good) unless you don’t have any choice.

A good thick sour cream is the key to success, something like Daisy. Then let this sit for a while in the fridge before serving; it will thicken up a bit but the flavors will blend. Honestly, it does need this time for everything to come together. A little “resting” time, if you will. If this dressing becomes too thick for your taste, feel free to thin with a little milk or buttermilk.

Bleu Cheese Dressing on Wedge Salad
Bleu Cheese Dressing on Wedge Salad

You can put whatever you want on (or around) your Wedge Salad – I kept it simple but couldn’t help but add some of my Bourbon Bacon Jam!! The best condiment, ever!! Just a little took this over the top.

Look for Bleu Cheese on sale, often near what I call “near deli” cheese – if you know the brands carried by your store, check for coupons on their websites. You may see “hang tags” or coupons near the cheese; generally they have long expiration dates. Pick up a few and save for when the sales happen.

Bleu Cheese Dressing & Wedge Salad
Bleu Cheese Dressing & Wedge Salad

Bleu Cheese Dressing

  • Servings: abt 2 cups
  • Difficulty: easy
  • Print

  • 8 ounces Bleu Cheese
  • 1 cup of a good, thick sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup Red Wine Vinegar
  • 2 teaspoons olive oil
  • 1 to 2 teaspoons Worcestershire (to taste)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon freshly cracked black pepper
  • salt if desired
  • a little milk or buttermilk to thin

Crumble Bleu Cheese into a medium sized bowl. Crush some of the bits with a fork until creamy.

Add the rest of the ingredients, stirring well, mashing any larger pieces of bleu cheese as desired. Refrigerate to let flavors blend for at least an hour.

Taste and adjust seasonings and add a little milk or buttermilk to thin to desired thickness.

from the kitchen of


Click over to our latest Throwback Thursday post for links to their blogs and social media, rules and more info or, as always, to see all the links or add your own, click on the little blue frog, below.

As always, to view the links (there’s a photo of each post) or to add your own, click on the little blue frog, below!

As always to view or add a link, click the blue frog, below!

And, as I do almost every Friday, I’ll be linking up to Angie’s Fiesta Friday  – this is Number 135, hosted this week by Jhuls @ thenotsocreativecook and Suzanne @ apuginthekitchen. It’s also become a ritual to link up to Saucy Saturdays! What a fun group of bloggers and I love that they feature a “new” blogger every week.

23 thoughts on “Serious Bleu Cheese Dressing & Wedge Salad”

    1. It’s so funny, but I lived through the era of what was supposed to be the wedge salad days without every seeing one anywhere – except an odd little book my mom gave my brother about guys cooking in dorms that showed a wedge salad = no plate, pour dressing on and bite and a grilled cheese made with an iron…

      1. A couple of restaurants still offer them usually with blue cheese and I have seen lots of recipes – I offer three choices, Ranch, Thousand Island and Blue Cheese. Nothing beats a good crisp iceberg salad – it’s just not as nutritional as mesclun or other leafy greens. Off the top of my head Ina Garten, The Cake Boss, Martha Stewart, The Pioneer Woman just to name a few – I have their cookbooks 🙂

        1. I’m just a little confused by the “RETRO” part of these recipes, supposedly from the 70’s. Not that I didn’t have plenty of ice-berg salads back then but I never saw the wedge salad in that time period…maybe I just missed it! I did have a wedge salad at a steakhouse in the late 90’s and they referred to it as ‘retro’ then. I think it was Morton’s…That was probably the first time I ever heard of or saw a wedge…

    1. Thanks, Carlee! Ice-berg is great when it’s hot! To tell you the truth, I only ever heard of wedge salads until recently – I never saw one before I heard about them being “retro!”

    1. Sounds excellent! I was just gone for a week and can’t believe all the tomatoes…it always seems to be too few or too many, lol! I think we’ll dump some, ah, I mean give some to our neighbors!

  1. In my old age, I’m adding new things to my meals like blue cheese and more diverse salads. I’m assuming you need a knife and fork to eat that wedge of lettuce. 🙂

    Salads have never been on my radar as I don’t care for most of the usual ingredients … raw tomatoes (yuck), onions, cucumbers. So for years, Caesar salads were the only ones I would eat. In fact, coleslaw has only been recently added to my menu since 2010 when my mom came to live with me and I had to feed her salads that I could share in sometimes. I had to grit my teeth and force myself to eat it (cooked cabbage were all I’d had before that). It may have been the sweet bottled dressing that I used. Now that my mom has passed away, I still eat coleslaw.

    1. Funny to hear you say that because you have such a diverse food blog!! We all have our things – and I’m sure it’s not the first time a spoonful of sugar helped the medicine go down!! 🙂 I love raw cabbage and cooked cabbage, too. But I’ll nibble on a wedge of cabbage while I’m making coleslaw!

      1. My mom’s cabbage rolls were delicious but I used to remove the cabbage part and put it on my mom’s plate … 3 nude cabbage rolls for me and my mom used to just have 1 cabbage roll plus my cabbages. She probably didn’t want to be wasteful and tell me to throw them in the garbage but in later years, I thought she probably wasn’t thrilled to be eating mostly cabbage. 🙂

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