* Cut a small head of iceberg lettuce into 8 wedges. Rinse under cold water; drain. Arrange lettuce wedges on each 4 plates; top each serving with 6 quartered cherry tomatoes. Combine 1/3 cup buttermilk, 3 tablespoons reduced-fat mayonnaise, 2 tablespoons white wine vinegar, and 1/4 teaspoon salt, stirring well with a whisk. Stir in 2 tablespoons crumbled blue cheese. Drizzle dressing evenly over each salad.