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Iceberg Wedge with Buttermilk-Herb Dressing

Photo: Becky Luigart-Stayner; Styling: Rose Nguyen
Total time 16 mins
Yield 4 servings
Bottled salad dressings are typically made with dried herbs, but we use fresh thyme, parsley, and chives to make a simple dressing special.

Ingredients

  • 1/2 cup reduced-fat buttermilk
  • 1/3 cup reduced-fat mayonnaise
  • 2 1/2 tablespoons chopped fresh chives
  • 4 teaspoons chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh thyme
  • 4 teaspoons white wine vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 garlic clove, minced
  • 1 small head iceberg lettuce, trimmed and cut into 4 wedges
  • 16 grape tomatoes, halved
  • 1/4 cup thinly sliced red onion
  • 1-inch pieces fresh chives (optional)

Nutrition Information

  • calories 58
  • fat 0.9 g
  • satfat 0.4 g
  • monofat 0.2 g
  • polyfat 0.2 g
  • protein 2.8 g
  • carbohydrate 11.5 g
  • fiber 2 g
  • cholesterol 2 mg
  • iron 0.8 mg
  • sodium 276 mg
  • calcium 74 mg

How to Make It

  1. Place first 9 ingredients in a blender; process 45 seconds or until herbs are finely chopped.

  2. Place 1 lettuce wedge on each of 4 plates. Drizzle each wedge with about 3 tablespoons dressing; top each serving with 8 tomato halves. Divide onion evenly among servings. Garnish with chive pieces, if desired.