Iceberg Lettuce Wedges with Creamy Garlic Dressing

Iceberg Lettuce Wedges with Creamy Garlic DressingRecipe
Photo: John Montana; Photo Styling: Lynn Miller
Serves 8

Cost per Serving:



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2 heads iceberg lettuce (about 1 3/4 lb. each)
3/4 cup low-fat sour cream
1/2 cup reduced-fat mayonnaise
2 tablespoons red wine vinegar
2 cloves garlic, chopped
2 tablespoons chopped fresh parsley
Salt and pepper
2 tablespoons thinly sliced scallions, optional


Prep: 10 Minutes

1. Remove any tough outer leaves from lettuce heads and cut each into quarters. Remove tough stem end and core. Put quarters on chilled plates.

2. Combine sour cream, mayonnaise, vinegar and garlic in a food processor or blender. Add 2 Tbsp. cold water and process until blended and smooth. Add parsley, salt and pepper; pulse briefly to mix. Cover and chill until ready to serve (can be made up to 2 days in advance).

3. To serve, spoon some dressing on each wedge and sprinkle with scallions, if desired. Serve remaining dressing on the side.

Created date

July 2009

Nutritional Information

Calories 109
Fat 7 g
Satfat 2 g
Protein 3 g
Carbohydrate 10 g
Fiber 3 g
Cholesterol 13 mg
Sodium 317 mg