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 Oxmoor House

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

  1. Combine first 7 ingredients in a small bowl; stir with a whisk. Cover and chill at least 1 hour.
  2. Spoon dressing over lettuce wedges, and sprinkle with blue cheese and black pepper.
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