Ingredients

DRESSING

1 cup buttermilk

1/2 cup light mayonnaise

2 tablespoons finely chopped parsley

1 tablespoon minced onion

1 teaspoons minced garlic

1 teaspoon white vinegar or lemon juice

8 ounces crumbled blue or gorgonzola cheese

3/4 cup Sun-Maid Natural Raisins and Golden Raisins, mixed together

salt and pepper, to taste

SALAD

1-1/2 pounds well-trimmed rib-eye steaks or other tender boneless beef

1 teaspoon ground cumin

1 teaspoon each dried oregano, granulated garlic, granulated onion and paprika

1 head iceberg lettuce cut into wedges for 6 servings

Directions

DRESSING

Stir together first six dressing ingredients. Press larger crumbles of cheese with the back of a spoon to blend into dressing.

Add raisins. Season to taste with salt and pepper. Cover and refrigerate until ready to serve. (Keeps refrigerated up to 2 days.)

Makes about 2 cups.

SALAD

Season beef with salt and pepper as desired.

Mix spices in a small bowl; rub evenly over beef. Best prepared at least 2 hours or up to 24 hours ahead; cover and refrigerate.

Heat charcoal or gas grill. Grill beef to desired doneness. Let rest 5 minutes then thinly slice. Serve sliced beef with lettuce wedges and dressing.