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.
Yield: 4 servings (serving size: 1 lettuce wedge, 1/4 cup dressing, and 1 tablespoon blue cheese)
Recipe from
More From Oxmoor House
Recipe Time
Prep Time:
Other:
1 Hour
Nutritional Information
Amount per serving
- Calories: 93
- Fat: 5.8g
- Saturated fat: 2.6g
- Protein: 3.9g
- Carbohydrate: 6.0g
- Cholesterol: 13mg
- Iron: 0.3mg
- Sodium: 526mg
- Calories from fat: 57%
- Fiber: 1.1g
- Calcium: 112mg
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.
Iceberg Wedge Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, No-Cook, Family
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Meatless, Gluten-Free
- OCCASION: Summer
- PUBLICATION: Oxmoor House
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BLT Salad
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