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Iceberg wedge salad with blue cheese dressing

Iceberg wedge salad with blue cheese dressing

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A star rating of 5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 2

A crisp salad with tangy blue cheese dressing, crumbled cheese and crunchy toasted walnuts - a great accompaniment to steak

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal516
fat46g
saturates16g
carbs8g
sugars8g
fibre3g
protein15g
salt1.1g
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Ingredients

  • 50ml buttermilk
  • 50g soured cream
  • 50g mayonnaise
  • 1 tsp lemon juice
  • 75g blue cheese , crumbled
  • ½ small pack chives , snipped
  • 1 iceberg lettuce washed and quartered
  • 25g walnuts , toasted and chopped

Method

  • STEP 1

    Make the dressing in a medium-sized bowl by combining the buttermilk, soured cream, mayonnaise, lemon juice and 50g of the blue cheese. Season and stir through the chives. Chill until ready to serve.

  • STEP 2

    When ready to serve, pour half the dressing over the lettuce wedges and crumble over the remaining blue cheese and a scattering of walnuts. Serve the rest of the dressing on the side.

Goes well with

Recipe from Good Food magazine, February 2016

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A star rating of 5 out of 5.2 ratings
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