Iceberg Wedge With Buttermilk-Herb Dressing

• 34 cup reduced-fat buttermilk
• 12 cup reduced-fat mayonnaise
• 14 cup chopped fresh chives
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh thyme
• 2 tablespoons white wine vinegar
• 14 teaspoon salt
• 14 teaspoon black pepper
• 1 garlic clove, minced
• 1 head iceberg lettuce, trimmed and cut into 6 wedges
• 24 grape tomatoes, halved
• 13 cup thinly sliced red onion
• 1 inch piece 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 6 plates.
3. Drizzle each wedge with 3 tablespoons dressing; top each serving with 8 tomato halves.
4. Divide onion evenly among servings.
5. Garnish with chive pieces, if desired.

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

Taken from www.food.com/recipe/iceberg-wedge-with-buttermilk-herb-dressing-390809 (may not work)