Iceberg Wedges with Ranch Dressing

April 2007
Iceberg Wedges with Ranch Dressing

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Makes: 4 servings

Prep: 15 mins

  • 1 cup sour cream
  • 3/4 cup buttermilk
  • 1/2 cup mayonnaise
  • 3 tablespoons finely chopped red bell pepper
  • 2 tablespoons minced onion
  • 2 tablespoons finely chopped cilantro or other fresh herbs
  • 1 tablespoon finely chopped garlic
  • Salt and pepper
  • 1 head  iceberg lettuce, cut into wedges
  1. In a bowl, combine the sour cream, buttermilk and mayonnaise until smooth. Stir in the bell pepper, onion, cilantro and garlic; season to taste with salt and pepper. Pour the dressing over the iceberg wedges as desired. (Refrigerate any extra dressing in a sealed container for up to 1 week).
Tip Lighten up
  • Use low-fat yogurt in the dressing, instead of the sour cream.