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Iceberg Lettuce Wedges With Zesty Buttermilk Ranch Dressing

Prep time 15 mins
Stand Time time 30 mins
Yield Makes 4 servings
Leftover dressing can be stored in refrigerator up to seven days.


  • 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

How to Make It

  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.

  3. *1 (4-oz.) envelope buttermilk Ranch dressing mix may be substituted.