Roquefort On Iceberg Wedge Salad

Must use Roquefort cheese, not bleu.

Yield: 1 serving
Community Recipe from


  • 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


  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.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roquefort On Iceberg Wedge Salad Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy