Iceberg Lettuce Wedges with Creamy Garlic Dressing

Photo: John Montana; Photo Styling: Lynn Miller

Yield: Serves 8
Cost per Serving: $.45
Recipe from All You

More From Allyou

Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 109
  • Fat: 7g
  • Saturated fat: 2g
  • Protein: 3g
  • Carbohydrate: 10g
  • Fiber: 3g
  • Cholesterol: 13mg
  • Sodium: 317mg


  • 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


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

Only you will be able to view, print, and edit this note.

Add Note

Iceberg Lettuce Wedges with Creamy Garlic Dressing Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy