Wedge salads are one of my all-time favorites! And you can’t get much simpler. Each ingredient needs to be on point with only a handful of simple ingredients. However, the most critical component, in my opinion, is the dressing.
I have seen several dressings served with a wedge, but my favorite wedge has thick, creamy, and chunky blue cheese dressing. I realize there are blue cheese haters out there. However, I can’t say I understand because blue cheese is the best!
A classic wedge deserves a top-notch blue cheese dressing. This recipe is spot on with great taste. It’s super easy to whip up and complements any salad, not just a wedge.
I recently started eating keto again, and I do not know why I stopped. I feel much better, think clearer, and have more energy. This recipe came from Keto for Foodies by Nicole Downs, and the cookbook is loaded with great recipes that I can’t wait to try.
Blue Cheese Salad Dressing
Ingredients
- 1/2 cup full fat sour cream
- 1/2 cup mayonnaise
- 2 tablespoons heavy cream
- 1 teaspoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/8 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
- 1/3 cup crumbled blue cheese plus more for garnish, if desired
Instructions
- In a medium-size bowl whisk together the sour cream, mayonnaise, heavy cream, lemon juice, Worcestershire sauce, garlic powder, salt and pepper. Fold in the blue cheese without breaking up the crumbs.
- Transfer dressing to a pint glass jar and cover with a lid. Refrigerate for at least 4 hours before serving.
- Garnish with additional blue cheese crumbles if desired.
- Store in refrigerator for up to 1 week.
Notes
