Instructions: For the Dressing: Place the blue cheese, mayonnaise, buttermilk, vinegar, sour cream, oil, sugar, garlic and pepper in a bowl. Using a hand-held mixer on low speed, combine all the ingredients, scraping down the bowl once. Refrigerate 24 hours or as long as 3 days.

For the Salad: Cut the lettuce head in half. Then cut each half in thirds (if small, cut each half in half). Trim the core from each wedge. Place the wedges on chilled salad plates. Spoon about 1/3 cup of dressing over each wedge, allowing it to run over the sides. Sprinkle each with blue cheese and tomatoes, dividing evenly. Serve chilled.

This recipe yields 6 servings.

Comments: This is the best iceberg wedge salad that Ive tasted, whether at Sullivans in Naperville, Chicago or Palm Desert.

NOTES :

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.