Ingredients
- 1 head iceberg lettuce (approximately 6–8 cups chopped)
- 2 cups cherry tomatoes, halved
- ½ cup thinly sliced red onion (about ½ a medium onion)
- 4 ounces blue cheese, crumbled
- Dressing:
- ½ cup mayonnaise
- ½ cup sour cream
- 2–3 tablespoons buttermilk (or milk)
- 2 tablespoons lemon juice
- 2 teaspoons rice wine vinegar
- 3 ounces blue cheese, crumbled
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- Salt & pepper to taste
Instructions
- Remove the core from the iceberg lettuce. Wash, dry, and chop into bite-sized pieces. Place in a large salad bowl.
- Halve the cherry tomatoes and thinly slice the red onion. Add to the bowl with lettuce.
- Crumble blue cheese and add it to the bowl.
- In a separate bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth. Add lemon juice and rice wine vinegar. Stir in crumbled blue cheese, dill, and parsley. Season with salt and pepper.
- Pour dressing over salad and toss gently to combine evenly.
- Serve immediately to maintain crispness.
Notes
- Swap blue cheese with feta or goat cheese for a milder taste.
- Add protein like grilled chicken or steak for a main dish version.
- Include extra veggies like cucumber, bell pepper, or radishes for more crunch.
- Use Greek yogurt in the dressing for a lighter version.
- Dress salad just before serving to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 side salad
- Calories: 260
- Sugar: 4g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
