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Blue Cheese Wedge Salad


BLUE CHEESE WEDGE SALAD
O'Charley's Copycat Recipe

Serves 4

Dressing:
1 cup mayonnaise
1 cup sour cream
1/2 cup buttermilk
1/2 teaspoon white pepper
2 tablespoons grated onions
4 dashes Tabasco sauce
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 dash cayenne pepper
1 teaspoon minced garlic
2 teaspoons sugar
6 ounces crumbled blue cheese

Salad:
1 head iceberg lettuce
8 slices bacon, cooked and crumbled
1 large tomato, chopped with seeds removed
8 ounces crumbed blue cheese
salt and pepper

To make the dressing, combine mayonnaise, sour cream and buttermilk, mixing well. Add remaining ingredients mixing thoroughly. Must refrigerate for 24 hours before serving for best flavor.

For the salad assembly, divide iceberg lettuce head into four equal sections, cutting down towards the stem. Place on plates, topping liberally with the blue cheese dressing, crumbled bacon, chopped tomato and crumbled blue cheese. Serve nice and cold, adding salt and pepper to taste.