Food historians are tracing the timeline to 1916, when Marion Harris Neil’s cookbook, “Salads, Sandwiches, and Chafing Dishes Recipes” was first printed.
It was debuted on the menu of restaurants around 1920.
Iceberg salad had no calories, but it is high in water content than most other types of salads. No vitamins of nutrient-packed either. Perfect when you want to watch your calorie intake, beware, however, of all the other calories that you made additions to it.
In a medium bowl stir together the sour cream, mayonnaise, ¼ of the blue cheese, buttermilk, lemon juice, salt, and pepper. Stir well until smooth. Gently stir in the remaining ¼ cup crumbled blue cheese. Refrigerate for at least 20 minutes before serving. At this point you can store it in the refrigerator up to 3 days.
Remove any limp outer leaves of the iceberg salad and then cut in half, then cut each half into quartered wedges.
Place each wedge on a plate and drizzle with the blue cheese dressing. Top it with a few crumbles of bacon, sprinkle of chives (if using), reserved blue cheese chunks and the tomatoes.
Give one or two more sprinkle of freshly ground pepper and serve.