Roquefort On Iceberg Wedge Salad

Must use Roquefort cheese, not bleu.

Yield: 1 serving
Community Recipe from

Ingredients

  • 1 cup(s) non fat yogurt
  • 1/2 cup(s) mayonnaise
  • 1 med. shallot peeled and chopped
  • 1 tablespoon(s) fresh lemon juice
  • 1 teaspoon(s) Worcestershire sauce
  • 1/4 teaspoon(s) coarsly ground black pepper
  • 3 ounce(s) French Roquefort crumbled
  • 2 head(s) Iceberg lettuce cut into 4 wedges
  • 1 or 2 red onions thinly sliced
  • 8 slice(s) ripe beefsteak tomatoes
  • 16 slice(s) crisp bacon for garnich
  • 2 tablespoon(s) fresh chives snipped

Preparation

  1. In a bowl, combine all dressing ingredients except the cheese. Crumble in the Roquefort, fold together. Store, covered, in refrigerator. Let dressing come to roomo temperature before using. Makes 2 cups.
  2. Place lettuce wedges on 4 chilled salad plates. Dollop each with 2 tbls. dressing (more if desired). Surround each wedge with garnishes and sprinkle with chives.

  3. Halved grape tomatoes may be used as well.
October 2013

This recipe is a personal recipe added by janebanta and has not been tested or endorsed by MyRecipes.

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