Iceberg Wedge Salad

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.


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

Recipe from

Oxmoor House

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


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


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.


Oxmoor House Healthy Eating Collection

January 2006
My Notes

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

Add Note