Chopped Wedge Salad

Serves 4

Preparation: 15 minutes

Cook time: 1 minute

Allergens: Milk

INGREDIENTS 1 head iceberg lettuce, cored, quartered, and chopped 1 romaine lettuce heart, cored and chopped 8 slices bacon, cooked and crumbled 2 cups cherry tomatoes, halved 1/4 cup fresh chives, chopped

FOR THE DRESSING: 1/2 cup buttermilk 3/4 cup mayonnaise 3/4 cup sour cream 1 1/2 cups blue cheese, crumbled and divided 1/2 teaspoon garlic powder 2 teaspoons Worcestershire sauce Juice of 1 lemon 2 tablespoons fresh chives, chopped Kosher salt and freshly ground black pepper, to taste

PREPARATION

1. In a large bowl, combine iceberg lettuce, romaine lettuce, bacon, cherry tomatoes, and 1/4 cup chives.
2. For the dressing, whisk together buttermilk, mayo, sour cream, half of the blue cheese, garlic powder, Worcestershire sauce, lemon juice, and 2 tablespoons of chives in a separate bowl. Season with salt and pepper.
3. Pour the dressing over the salad, toss to coat evenly, and sprinkle with the remaining blue cheese crumbles. Enjoy!