I made this exactly according to recipe, no substitutions or omissions, and it was very good I would be happy to serve this to guests as well. However, in the future I'll make a few changes. First I'll decrease the vinegar by 1 teaspoon as it was a little more tart than we prefer, but that's an easy fix. Secondly if you process for the full 45 seconds you'll have green dressing as the herbs are liquified. To have a white dressing with flecks of herbs, I'll process all except the herbs for a few seconds, then add the herbs last. In addition to using this for our salads, I have a daughter who loves Ranch dressing for dipping pizza, chicken tenders, etc. so this makes a perfect all-purpose dressing/dip.
Iceberg Wedge with Buttermilk-Herb Dressing
Bottled salad dressings are typically made with dried herbs, but we use fresh thyme, parsley, and chives to make a simple dressing special.
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- Calories: 58
- Fat: 0.9g
- Saturated fat: 0.4g
- Monounsaturated fat: 0.2g
- Polyunsaturated fat: 0.2g
- Protein: 2.8g
- Carbohydrate: 11.5g
- Fiber: 2g
- Cholesterol: 2mg
- Iron: 0.8mg
- Sodium: 276mg
- Calcium: 74mg
- 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.
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