Servings: 4

Weight Watcher Smart Points: 25

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1 cup Crumbled Blue Cheese
  • 1 pint size Mason Jar (optional)
  • ½ cup Buttermilk
  • ¼ cup chopped Chives (or the tops of green onions)
  • ¼ cup chopped Cilantro
  • ¼ teaspoon Ground Black Pepper
  • Fresh Ground Pepper
  • 1 head Iceberg Lettuce
  • 2 teaspoons Fresh Lemon Juice
  • ½ cup Mayonnaise
  • ½ cup Hormel Real Crumbled Bacon
  • 2 Roma Tomatoes Cut in Bite-Size Pieces (or your favorite type of tomato)
  • 1/8 teaspoon Salt (or salt to taste)
  • 2 teaspoons White Vinegar
  • 2 dashes Worcestershire Sauce


  1. For the Dressing: Add the mayonnaise to a pint size mason jar (or a medium size bowl)
  2. Then add the buttermilk, lemon juice, chopped cilantro, chopped chives (or the tops of green onions), vinegar, and two dashes of Worcestershire Sauce
  3. Next add the blue cheese, pepper, and salt (add 1/8 teaspoon of salt; after mixing the ingredients do a taste test and salt to taste)
  4. Put the lid on the mason jar and shake all the ingredients together
  5. Add to the refrigerator until just before serving.For the Wedge Salad: Cut the head of lettuce into 4 slices that is about 2 to 3 inches thick (depending on the size of the head of lettuce)
  6. If you would like all 4 slices to be about the same size, you’ll need a second head of lettuce
  7. Then cut 2 slices from the middle section of each head of lettuce
  8. Lay each slice of lettuce on a serving plate and top with the cilantro blue cheese dressing (reserving about ¼ cup of the dressing to top the salad).Top with the tomato, crumbled blue cheese, and crumbled bacon
  9. Then drizzle the remaining dressing over the toppings and top with fresh ground pepper.

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