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Iceberg Wedge With Buttermilk-Herb Dressing

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salad vegetarian memorial day lunch

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Ingredients

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)

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