Iceberg Wedge with Buttermilk-Herb Dressing

Iceberg Wedge with Buttermilk-Herb DressingRecipe
Photo: Becky Luigart-Stayner; Styling: Rose Nguyen
Bottled salad dressings are typically made with dried herbs, but we use fresh thyme, parsley, and chives to make a simple dressing special.


4 servings
Total time: 16 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 16 Minutes

Nutritional 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


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)


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.