Tonight we had Wedge Salads with Homemade Blue Cheese Dressing along with Tomato Basil soup from Sam’s (it’s in the refrigerated section) to celebrate that it’s finally cooler than 95 degrees at  dinner time.  Summer is OVER!

Homemade Blue Cheese Dressing
1 cup fat free Greek yogurt
1/3 cup mayonnaise
2 cloves garlic
juice of one lemon
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons crumbled blue cheese

Grate garlic with a microplane or chop very finely. Add the yogurt, mayo, lemon juice, salt, and pepper and whisk to combine.  Gently stir in the blue cheese. If the dressing is too thick, add a little skim milk to thin it.

Wedge Salad

To assemble the salad, cut a cold head of iceburg lettuce into quarters.  Drizzle with the Homemade Blue Cheese Dressing over the top.  Top with crispy bacon and extra blue cheese.