Classic wedge salad with a delicious, top anything with, Blue Cheese Dressing.
In a blender, combine: Mayo, Sour cream, milk, salt, pepper, and garlic powder. Blend until smooth.
Mix in the blue cheese crumbles. Cover and place in fridge.
Cut bacon into approx. half-inch pieces and cook in a skillet, until just crispy. Drain and cool on paper towels to remove excess grease.
While the bacon is cooking, prep your lettuce. Cut out the core of the lettuce, and run under cold water, draining occasionally. Until you feel you have washed it enough.
Place in a bowl with the side you cut out down, then place in the fridge. You want to keep your lettuce cold until the absolute last minute.
Wash and half your cherry tomatoes; set aside. I prefer my cherry tomatoes cool, so after I have sliced them I place them in the fridge.
Cut the head of lettuce into quarters- four equal portions. *If making this for less than four, cut in half and leave one half in-tact. It will save better in the fridge that way.
Place each portion, point side up on your salad bowl/plate.
Drizzle Blue Cheese dressing over the lettuce.
Last, add your remaining toppings: Bacon, tomatoes, and salted sunflower kernels.