Blue Cheese Dressing for Iceberg Wedges

Staff Writer
Blue Cheese Dressing for Iceberg Wedges
Chobani

If you love blue cheese salad dressing but always feel guilty enjoying it, this recipe that uses Greek yogurt as a base is an easy and healthier version of it. The slight sweetness in flavor that Greek yogurt adds some extra flavor that makes this salad dressing unique to its counterparts. 

 

Click here to see more recipes that use Greek yogurt.

4
Servings
196
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2/3 Cups Greek yogurt, such as Plain 0% Chobani Greek Yogurt
  • 1/3 Cup reduced-fat mayonnaise
  • 1 Tablespoon Worcestershire sauce
  • 1 Teaspoon kosher salt
  • 1/2 Teaspoon freshly ground black pepper
  • 1/2 Cup crumbled blue cheese
  • 1 head iceberg lettuce, cored, quartered into 4 wedges
  • 12 cherry tomatoes

Directions

In a medium bowl, whisk together the yogurt, mayonnaise, Worcestershire, salt, and pepper until smooth. Stir in the blue cheese.

Place a wedge of lettuce on each plate, top with ¼ cup of the dressing, and finish with 3 cherry tomatoes and a pinch of black pepper. Refrigerate the remaining dressing for up to 5 days.

Blue Cheese Dressing Shopping Tip

Stick to regular mayonnaise – low-fat varieties often have added salt, sugar, or other artificial flavor enhancers to make up for the loss in flavor.

Blue Cheese Dressing Cooking Tip

Any leftover ranch dressing should keep in a sealed container for about 1 week in the refrigerator.

Nutritional Facts

Total Fat
14g
22%
Sugar
7g
N/A
Saturated Fat
6g
28%
Cholesterol
19mg
6%
Protein
9g
18%
Carbs
10g
3%
Vitamin A
85µg
9%
Vitamin B12
0.2µg
3.4%
Vitamin B6
0.1mg
6%
Vitamin C
10mg
17%
Vitamin E
2mg
9%
Vitamin K
41µg
51%
Calcium
155mg
16%
Fiber
2g
9%
Folate (food)
51µg
N/A
Folate equivalent (total)
51µg
13%
Iron
1mg
5.4%
Magnesium
19mg
5%
Monounsaturated
3g
N/A
Niacin (B3)
0.6mg
3.2%
Phosphorus
105mg
15%
Polyunsaturated
4g
N/A
Potassium
386mg
11%
Riboflavin (B2)
0.1mg
6.6%
Sodium
616mg
26%
Zinc
0.7mg
4.9%

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