Iceberg Wedge with Buttermilk-Herb Dressing

Iceberg Wedge with Buttermilk-Herb Dressing
Photo by Becky Luigart-Stayner

Ingredients

  • 24 grape tomatoes, halved
  • ¼ teaspoon black pepper
  • 1-inch pieces fresh chives (optional)
  • 1 garlic clove, minced
  • ¼ cup chopped fresh chives
  • 1 (1 1/4-pound) head iceberg lettuce, trimmed and cut into 6 wedges
  • ¾ cup reduced-fat buttermilk
  • + 19 more ingredients
    • ½ cup reduced-fat mayonnaise
    • 24 grape tomatoes, halved
    • 1/3 cup thinly sliced red onion
    • ¾ cup reduced-fat buttermilk
    • 1 garlic clove, minced
    • ¼ cup chopped fresh chives
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 2 tablespoons white wine vinegar
    • 2 tablespoons white wine vinegar
    • 1-inch pieces fresh chives (optional)
    • 2 tablespoons chopped fresh flat-leaf parsley
    • ¼ teaspoon salt
    • ½ cup reduced-fat mayonnaise
    • 1 tablespoon chopped fresh thyme
    • ¼ teaspoon black pepper
    • 1 tablespoon chopped fresh thyme
    • ¼ teaspoon salt
    • 1 (1 1/4-pound) head iceberg lettuce, trimmed and cut into 6 wedges
    • 1/3 cup thinly sliced red onion

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. Divide onion evenly among servings. Garnish with chive pieces, if d...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network