My husband liked this, but I was disappointed. I expected more of a classic ranch dressing. I did omit the garlic and thyme.
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.
More From Cooking Light
- 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.
Only you will be able to view, print, and edit this note.Add Note