Iceberg Wedges with Gorgonzola Dressing

Serves 4

(recipe adapted from Giada De Laurentis)

In a medium bowl, stir the buttermilk, Greek yogurt, and garlic together. Add in 2/3 cup of the Gorgonzola to the dressing. Season with salt & pepper and set aside.

Arrange the lettuce wedges on individual plates. Spoon the dressing over the wedges, top with bacon, tomatoes and remaining Gorgonzola. Sprinkle some fresh cracked pepper on top and serve.

***Shutterbean Notes***

-Casey thought the wedges were a little too wide. If you’re like Casey, cut them into 6 wedges instead of 4 and serve 2 wedges per person.