Iceberg Wedges with Ranch Dressing Robb Walsh   From Every Day with Rachael Ray April 2007 MAKES TWO-AND-A-HALF CUPS DRESSING Prep Time: 15 min 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 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).

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