Iceberg Wedge with Buttermilk-Herb Dressing

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.

Yield: 4 servings
Recipe from Cooking Light

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Recipe Time

Total: 16 Minutes

Nutritional Information

Amount per serving
  • 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. 1. Place first 9 ingredients in a blender; process 45 seconds or until herbs are finely chopped.
  2. 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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