Iceberg Slaw

• 3 tablespoons low-fat buttermilk
• 3 tablespoons plain low-fat yogurt
• 1/2 small shallot, minced
• Coarse salt and ground pepper
• 1 head iceberg lettuce (1 pound), quartered, cored, and shredded
• 1 tablespoon finely chopped fresh dill
• 1 tablespoon finely chopped fresh flat-leaf parsley

1. In a large bowl, whisk together buttermilk, yogurt, and shallot; season with salt and pepper.
2. Add lettuce and toss to coat with dressing.
3. Cover and refrigerate at least 1 hour (or up to 1 day).
4. Just before serving, stir in dill and parsley; season with more salt and pepper to taste.
5. (Per Serving)
6. Calories: 36
7. Fat: 0.5g (0.2g Saturated Fat)
8. Protein: 2.4g
9. Carbohydrates: 6.6g
10. Fiber: 1.7g

lowfat buttermilk, yogurt, shallot, salt, fresh dill, parsley

Taken from www.epicurious.com/recipes/food/views/iceberg-slaw-387700 (may not work)