Iceberg Wedge With Buttermilk-Herb Dressing

• 1/2 cup reduced-fat buttermilk
• 1/3 cup reduced-fat mayonnaise
• 2 1/2 tablespoons chopped fresh chives
• 4 teaspoons chopped fresh flat-leaf parsley
• 2 teaspoons chopped fresh thyme
• 4 teaspoons white wine vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1 garlic clove, minced
• 1 small head iceberg lettuce, trimmed and cut into 4 wedges
• 16 grape tomatoes, halved
• 1/4 cup thinly sliced red onion
• 1-inch pieces fresh chives (optional)

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 4 plates. Drizzle each wedge with about 3 tablespoons dressing; top each serving with 8 tomato halves. Divide onion evenly among servings. Garnish with chive pieces, if desired.

buttermilk, mayonnaise, fresh chives, flatleaf, thyme, white wine vinegar, salt, black pepper, garlic, head iceberg lettuce, grape tomatoes, red onion, fresh chives

Taken from www.myrecipes.com/recipe/iceberg-wedge-with-buttermilk-herb-dressing (may not work)