0 recipes from contoocook and beyond


l cup mayo
4 oz. blue cheese crumbled (about 3/4 cup)
l/2 cup plain nonfat yogurt
l/4 cup buttermilk
3 tbsps. white wine vinegar
black pepper

2 large heads of iceberg lettuce, each cut into quarters
2 green onions chopped
Whisk may, l/2 cup blue cheese, yogurt, buttermilk and vinegar in med bowl until almost smooth. Mix in remaining blue cheese. Season dressing generously with cracked pepperbe made l week ahead; cover and refrigerate)
Arrange lettuce wedges on 8 plates. Spoon dressing over lettuce. Sprinkle with green oins and additiona, pepper and serve. Serves 8 Bon Appetit Jan. 2003

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