Iceberg Lettuce Wedges With Zesty Buttermilk Ranch Dressing |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Leftover dressing can be stored in refrigerator up to seven days. Ingredients:
1 cup mayonnaise |
1 cup buttermilk |
1 (1-oz.) envelope buttermilk ranch dressing mix |
2 tablespoons chopped fresh parsley |
1 to 2 tbsp. horseradish |
1 teaspoon lemon zest |
1/4 teaspoon pepper |
1 large head iceberg lettuce, cored and quartered |
1 small cucumber, halved and sliced |
1/2 cup thinly sliced red onion |
1/4 cup grated parmesan cheese |
Directions:
1. Whisk together mayonnaise and next 6 ingredients in a medium bowl. Let stand 30 minutes.
2. Arrange lettuce on a serving platter or individual plates. Top with cucumber and onion; sprinkle with Parmesan cheese. Serve with dressing.
3. *1 (0.4-oz.) envelope buttermilk Ranch dressing mix may be substituted.
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