Iceberg Wedge with Buttermilk-Herb Dressing Recipe Print Page

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Photo by: Photo: Becky Luigart-Stayner; Styling: Rose Nguyen

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.

Cooking Light AUGUST 2009

Yield: 4 servings
Total:16 Minutes

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)

Preparation

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.

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

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Iceberg Wedge with Buttermilk-Herb Dressing recipe