Iceberg Lettuce Wedges With Zesty Buttermilk Ranch Dressing

Southern Living
Leftover dressing can be stored in refrigerator up to seven days.
Makes 4 servings


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1 cup mayonnaise
1 cup buttermilk
1 (1-oz.) envelope buttermilk Ranch dressing mix*
2 tablespoons chopped fresh parsley
1 to 2 Tbsp. horseradish
1 teaspoon lemon zest
1/4 teaspoon pepper
1 large head iceberg lettuce, cored and quartered
1 small cucumber, halved and sliced
1/2 cup thinly sliced red onion
1/4 cup grated Parmesan cheese


Prep: 15 Minutes
Stand Time: 30 Minutes

1. Whisk together mayonnaise and next 6 ingredients in a medium bowl. Let stand 30 minutes.

2. Arrange lettuce on a serving platter or individual plates. Top with cucumber and onion; sprinkle with Parmesan cheese. Serve with dressing.

*1 (0.4-oz.) envelope buttermilk Ranch dressing mix may be substituted.

Created date

November 2008