Iceberg Wedges with Creamy Blue Cheese Dressing

Salads > Greens >

Author: AP/May issue of Cooking Light magazine
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Ingredients

Small head iceberg lettuce, rinsed, drained, cut into 8 wedges
24 cherry tomatoes
1/3 cup low-fat buttermilk
3 tablespoons reduced-fat mayonnaise
2 tablespoons white wine vinegar
1/4 teaspoon salt
2 tablespoons crumbled blue cheese


Directions

Arrange 2 lettuce wedges on each of 4 plates; top each with 6 quartered tomatoes.

Combine buttermilk, mayonnaise, vinegar and salt, stirring well with a whisk. Stir in blue cheese; drizzle dressing evenly over each salad.

Makes 4 servings.

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