Thursday, July 22, 2010

Mini Wedge Salad with Buttermilk-Herb Dressing

I am fascinated with the Wedge Salad...its cute...its trendy...and makes for a fun presentation! This dressing was ABSOLUTELY delicious! I love getting the opportunity to create my own dressing...this one passed the test. Enjoy!

Iceberg Wedge with Buttermilk-Herb Dressing
**Serves 6**
Adapted from Cooking Light August 2009

3/4 cup fat free buttermilk
1/2 cup reduced fat mayonnaise
1/4 cup fresh chives
2 T chopped fresh flat-leaf parsley
1 T chopped fresh thyme
2 T white wine vinegar
1/4 t salt
1/4 t 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 pieces fresh chives (optional, garnish)

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 small plates. Drizzle each wedge with 3 T of the dressing; top each serving with 8 tomato halves. Garnish with fresh chives pieces if desired.

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