Iceberg Wedge Salad

recipe
Although serving the creamy dressing over a wedge of iceberg lettuce makes for a stylish presentation, you can serve it over any type of salad. Double the dressing recipe if you'd like, and store it up to 1 week in your refrigerator.

Yield:

4 servings (serving size: 1 lettuce wedge, 1/4 cup dressing, and 1 tablespoon blue cheese)

Recipe from

Recipe Time

Prep: 7 Minutes
Other: 1 Hours

Nutritional Information

Calories 93
Fat 5.8 g
Satfat 2.6 g
Protein 3.9 g
Carbohydrate 6.0 g
Cholesterol 13 mg
Iron 0.3 mg
Sodium 526 mg
Caloriesfromfat 57 %
Fiber 1.1 g
Calcium 112 mg

Ingredients

1/2 cup low-fat buttermilk
1/4 cup minced green onions
2 tablespoons light mayonnaise
2 tablespoons low-fat sour cream
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 garlic clove, minced
1/2 head iceberg lettuce, cut into 4 wedges
1/4 cup (1 ounce) crumbled blue cheese
Coarsely ground black pepper

Preparation

Combine first 7 ingredients in a small bowl; stir with a whisk. Cover and chill at least 1 hour.

Spoon dressing over lettuce wedges, and sprinkle with blue cheese and black pepper.

Note:

Oxmoor House Healthy Eating Collection

January 2006
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