Serious Bleu Cheese Dressing Wedge Salad

Serious Bleu Cheese Dressing Wedge Salad

Hot August days, cool crispy, crunchy salad, with a serious Bleu Cheese Dressing. There’s not much better! But of course, this Serious Bleu Cheese Dressing & Wedge Salad is good just about anytime. Maybe not for breakfast. But any other time. 🙂 It is just the thing to serve alongside a steak, too, as many steakhouses and discovered.

Serious Bleu Cheese Dressing Wedge Salad

Serious Bleu Cheese Dressing Wedge Salad


The dressing in this salad is a serious Bleu Cheese Dressing for serious bleu cheese lovers only! It’s thick, rich and chunky and just loaded up with bleu cheese. Its a killer dressing with sharp flavors. If you’re on the fence about bleu cheese, cut back on the amount and add to taste.

About Serious Bleu Cheese Dressing & Wedge Salad:

Did you know that iceberg lettuce hasn’t been around all that long? Since the late 1930s or early 1940s depending on what source you’re looking at. I like this article from the Smithsonian, describing our nation’s love/hate relationship with iceberg lettuce, sometimes called the blandest vegetable.

What iceberg lacks in flavor it more than makes up in texture. It’s just the thing for a “wedge salad” and stands up so well to so many rich, thick dressings like this Serious Blue Cheese. I grew up in the ’60s and can’t even imagine some salad dressings on anything but iceberg. And yes, I love all kinds of lettuce, but I’m also a firm believer that if something was good then, it’s good now.

Of course, once you combine that iceberg with the Serious Bleu Cheese Dressing, a sprinkling of veggies, like tomato and red onion, you might want to add a little bacon. I did but in the form of Bourbon Bacon Jam. That has a heft to stand up to the strong flavors and as that jam mixes in with all the rest of the ingredients, it’s just crazy good. If you have a little time to make that Bourbon Bacon Jam I highly recommend it with Serious Bleu Cheese Dressing Wedge Salad.

Bourbon Bacon Jam

Bourbon Bacon Jam

Making Serious Bleu Cheese Dressing Wedge Salad:

For optimum flavor, 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.

Serious Bleu Cheese Dressing Wedge Salad

Serious Bleu Cheese Dressing Wedge Salad

Saving Money on Serious Bleu Cheese Dressing Wedge Salad:

Iceberg lettuce does go on sale now and then, but really is one of the cheapest lettuce out there. The real cost of Serious Bleu Cheese Dressing Wedge Salad is in the dressing ingredients. It’s a shame that so many Americans have resorted to buying cheese like Feta and Bleu cheese in little packages of “crumbles.” They’ve become so popular that at some stores you can’t even buy a wedge of Bleu Cheese or a block of Feta. The American public has told the producers with each purchase of the inferior and more expensive (that is per pound, sometimes twice as much as a block of cheese) that we are ok with that. Each purchase of every product is a vote.

And of course, we’re doing the same thing with mayonnaise. The squeeze bottles are the same price as the jars but there’s less mayo in them. While I might like the convenience of a little squirty mayo on a sandwich, I mostly use mayo in things like dressings. especially potato salad, cole-slaw and dressings like this. Buy the jar to get a better deal.

Sour Cream is the big ticket item, next to the Bleu Cheese. Since it has such a long shelf life, I do look for it on sale, especially around holidays. I store mine upside down in the fridge after it’s open and it stays so much fresher. If you’re in doubt about the seal, place it upside down on a small plate. If you can’t get a thick sour cream, strain it in a napkin or paper towel lined strainer for awhile. The recipe calls for buttermilk. If I don’t have any, I’ll use regular milk or shocker – a little water.

Serious Bleu Cheese Dressing Wedge Salad

Serious Bleu Cheese Dressing Wedge Salad

Serious Bleu Cheese Dressing Wedge Salad

  • Servings: 4
  • Difficulty: easy
  • Print

For the Dressing, makes about 2 cups:

  • 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, buttermilk or water 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.

Stores in the fridge for about 2 weeks.


For the rest of the salad:

  • 1 small head of iceberg or if larger a partial head, cut into 4 wedges
  • Serious Bleu Cheese Dressing
  • 1 tomato, diced
  • red onion, several tablespoons diced
  • bacon or Bourbon Bacon Jam, optional

Arrange salad wedges on a platter or on individual plates. Top with desired amount of dressing then garnish with the remaining ingredients.



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!

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.

Serious Bleu Cheese Dressing Wedge Salad has the ultimate dressing for serious Bleu Cheese Lovers, The Best Wedge Salad! #BleuCheese #BleuCheeseDressing #WedgeSalad #BlueCheeseDressing

23 thoughts on “Serious Bleu Cheese Dressing Wedge Salad

    • 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. 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.

    • 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!

      • 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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