Updated 01/17/2013 05:00 AM
Recipe: Iceberg Lettuce Wedge Salad with Apples, Grapes, Toasted Walnuts and Creamy Blue Cheese Dressing
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This recipe has been listed as vegetarian, but we would like to make note that Worcestershire sauce normally does contain anchovy. Many supermarkets do offer both vegan and vegetarian versions of a traditional Worcestershire sauce.
1 small head Iceberg lettuce, cut into wedges as needed
approx. 2 cups seedless red grapes
approx. 2 apples, cored and thinly sliced
approx. 1 - 1 1/2 cups walnuts, toasted if desired
for blue cheese dressing:
3/4 cup crumbled blue cheese
1/3 cup sour cream
1/3 cup buttermilk (or 1/2 and 1/2)
1/4 cup mayonnaise
1-2 shakes Worcestershire
black pepper to taste
Make the blue cheese dressing by combining about 3/4 cup crumbled blue cheese with 1/3 cup sour cream, 1/3 cup buttermilk or half and half, 1/4 cup mayonnaise, a shake of Worcestershire and black pepper to taste and mix it up.
For more depth of flavor, toast the walnuts in a pan on the stove top, in 1-2 tsp of vegetable oil, until they've browned up a little bit, then season them with salt to taste and take them out of the pan to cool.
All that's left is to assemble the salad but you want to make sure you don't core and slice the apples until just before serving.
Place a wedge or two of the Iceberg lettuce on a plate and top it with as much of the creamy blue cheese dressing as you like, sprinkle on some seedless red grapes, some thinly sliced apple and a handful of the toasted walnuts.
Use bottled blue cheese dressing if you like.