Blue Cheese Cilantro Wedge Salad

For the dressing:

Add the mayonnaise into a pint size mason jar (or a medium size bowl).

Then add the buttermilk, lemon juice, chopped cilantro, chopped chives (or the tops of green onions), vinegar and two dashes of Worcestershire Sauce.

Next add the blue cheese, pepper and salt. Add 1/8 teaspoon of salt at first. Then after mixing the ingredients do a taste test and add additional salt to taste.

Put the lid on the mason jar and shake all the ingredients together. Put it into the refrigerator until just before serving.

For the wedge salad:

Cut the head of lettuce into 4 slices that are each about 2 to 3 inches thick (depending on the size of the head of lettuce). If you would like all 4 slices to be about the same size, you’ll need a second head of lettuce. Then cut 2 slices from the middle section of each head of lettuce and use only the middle slices.

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. Then drizzle the remaining dressing over the toppings and top with fresh ground pepper.