Iceberg Wedge With Buttermilk-Herb Dressing

Cooking Light. August 2009

• Ready In: 10 mins
• Serves: 6

Ingredients

• 3⁄4 cup  reduced-fat buttermilk
• 1⁄2 cup  reduced-fat mayonnaise
• 1⁄4 cup  chopped fresh chives
• 2  tablespoons  chopped fresh flat-leaf parsley
• 1  tablespoon  chopped fresh thyme
• 2  tablespoons white wine vinegar
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1  garlic clove, minced
• 1  head iceberg lettuce, trimmed and cut into 6 wedges
• 24  grape tomatoes, halved
• 1⁄3 cup  thinly sliced red onion
• 1  inch  piece fresh chives (optional)

Directions

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 6 plates. Drizzle each wedge with 3 tablespoons dressing; top each serving with 8 tomato halves.
3. Divide onion evenly among servings. Garnish with chive pieces, if desired.