Iceberg Wedge with Buttermilk-Herb Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Bottled salad dressings are typically made with dried herbs, but we use fresh thyme, parsley, and chives to make a simple dressing special. 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) |
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 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.
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