Iceberg Lettuce with Blue Cheese Dressing 
Serves 6
If buttermilk is not available, use milk to create a somewhat lighter dressing. To seed the cucumber, cut it in half lengthwise and use a spoon to scoop out the center.
| 1 | medium head iceberg lettuce , cored and cut into 6 wedges |
| 3/4 | cup crumbled blue cheese |
| 5 | tablespoons buttermilk |
| 5 | tablespoons sour cream |
| 3 | tablespoons mayonnaise |
| 1 | tablespoon white wine vinegar |
| 1/4 | teaspoon sugar |
| 1/8 | teaspoon garlic powder |
| 1/2 | teaspoon table salt |
| 1/4 | teaspoon ground black pepper |
| 1 | large cucumber , seeded and sliced thin |
| 3 | medium ripe tomatoes , cored and cut into 8 wedges each |
1. Gently rinse lettuce wedges under cold water. Place them on clean towel to dry.
2. Using fork, mash blue cheese and buttermilk together in small bowl until mixture resembles cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, garlic powder, salt, and pepper.
3. Place 1 lettuce wedge on each salad plate. Arrange cucumber slices and tomato wedges around lettuce. Spoon dressing over each wedge of lettuce. Serve.
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