Lettuce Wedge with Blue Cheese Dressing by Trisha Yearwood Lettuce
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Lettuce Wedges With Blue Cheese Dressing Recipe Trisha Yearwood
Place the mayonnaise, yogurt, warm blue cheese, sherry vinegar, ½ teaspoon salt, and ¼ teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until smooth. Set aside or refrigerate until ready to use. For the salad, combine the celery, radishes, and scallions in a bowl. Slice the whole head of lettuce across.
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Directions. 1 Combine the sour cream, mayonnaise, blue cheese, parsley, lemon juice, salt, and pepper in a small bowl and stir until well blended and creamy. 2 Use the back of a spoon to press some of the blue cheese crumbles into the sauce for even more flavor.
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Directions. In a large bowl, mix together the mayonnaise, sour cream, blue cheese, vinegar and some salt and pepper and stir until well combined. Add the cabbage and onions and toss to combine.
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Rate this Lettuce Wedges With Blue Cheese Dressing (Trisha Yearwood) recipe with juice of 1 large lemon, 1 cup mayonnaise, 1 cup buttermilk, 1/2 cup sour cream, 1 1/2 tsp garlic powder, 1 1/2 tsp onion powder, 6 oz blue cheese, crumbled (about 1 1/2 cups), 2 heads iceberg lettuce, 10 slices bacon, cooked and crumbled, 1 medium tomato, finely.
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Directions: In a large frying pan with a lid, heat the oil over medium heat until it shimmers and slides across the pan. Add the onions and cook until translucent, about 5 minutes. Finely dice the chicken breasts and add to the pan with the onions. Add the garlic, 1/2 cup of the hot sauce and 1 cup water.
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Remove and discard outside leaves from head of cabbage. 2. Cut cabbage into quarters; remove core. 3. Coarsely grate cabbage and carrot using shredding blade of food processor or coarse side of.
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Buttermilk Cornbread: Yield: 8 servings. Preheat the oven to 450 degrees F. Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet and place over medium-high heat. Put the cornmeal in a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to.
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Directions. In a medium mixing bowl, combine the buttermilk, mayonnaise, sour cream, lemon juice, garlic powder and onion powder. Whisk the mixture together until smooth. Add the blue cheese and.
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1/4 cup crumbled blue cheese. 2 tablespoons apple cider vinegar. Salt and freshly ground black pepper. Salt and freshly ground black pepper. 1/2 medium green cabbage, cored, quartered and thinly sliced. 1/2 small red cabbage, cored, quartered and thinly sliced. 1 Vidalia onion, halved lengthwise and cut crosswise into 1/4-inch slices.
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Wash the lettuce and remove any damaged or wilted outer leaves. Remove the lettuce core and discard. Cut the head into quarters and set it aside. In a medium bowl, whisk together the mayonnaise and the ketchup. Add the hot sauce and pepper to taste. Place a lettuce wedge on each serving plate. Drizzle with the dressing.
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1/4 cup mayonnaise. 1/4 cup sour cream. 1 tablespoon cider vinegar. 1/2 teaspoon W orcestershire sauce, or more to taste. Dash hot sauce, like Tabasco, or more to taste. 1/4 teaspoon kosher salt, or more to taste. 1/4 teaspoon freshly ground black pepper, or more to taste. Heavy cream or milk, as needed to thin the dressing.