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.
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
How to Make It
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.