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Iceberg Lettuce with Blue Cheese Dressing

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Makes 8 servings 1x

Time 5 minutes



  • 1 cup yogurt, preferably whole milk
  • 1/2 cup crumbled blue cheese
  • 1 tablespoon freshly squeezed lemon juice, or more as needed
  • Salt
  • ground black pepper
  • 1 head iceberg lettuce, cored and cut into 8 wedges
  • 1/2 cup toasted and chopped hazelnuts, pecans or walnuts, optional


  1. Mash yogurt with blue cheese, lemon juice, a pinch of salt, and a grinding or two of pepper. Taste and adjust the seasoning, adding more lemon juice if necessary.
  2. Place each wedge of iceberg lettuce on a plate, drizzle with dressing and sprinkle with nuts if using.

— Recipe from The New York Times