This classic iceberg wedge salad recipe features iceberg lettuce, tomato, crumbled bacon, chives, and the creamiest homemade blue cheese dressing you've ever tasted.
Add all of the dressing ingredients to a medium bowl and stir well to combine. Refrigerate for at least 20 minutes.
Remove any limp outer leaves of the lettuce head and then cut in half, then cut each half into quartered wedges.
Place each wedge on a plate, drizzle with the blue cheese dressing, top with a few crumbles of bacon, a sprinkling of chives and reserved blue cheese chunks with slices of tomatoes.
Give one more sprinkle of freshly ground black pepper, and serve.
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