Source: dLife

Large lettuce wedges topped with creamy buttermilk and dill dressing.

Servings

0.25 cup low fat buttermilk
0.25 cup Sour Cream
1 tbsp cider vinegar
3 tbsp olive oil
2 tbsp fresh dill weed , chopped
2 scallions , thinly sliced
1 pinch salt
1 pinch black pepper
1 Lettuce, iceberg, fresh, head, large , outer leaves removed and cut into 6 wedges
2 roma tomatoes , diced

1 Add buttermilk, sour cream, vinegar, oil, dill, and scallions to a jar with a secure lid. Shake vigorously, with lid on, until fully combined. Sprinkle with salt and pepper.
2 Wash and dry lettuce wedges. Arrange wedges on each of 6 plates. Separate tomatoes among the plates and spoon dressing over top.

Iceberg wedges work well with blue cheese dressing and bacon, too. Try to use low-fat buttermilk or fat-free half-and-half.