Iceberg Lettuce Wedges With Creamy Garlic Dressing

1. 1

   Remove any tough outer leaves from lettuce heads and cut each into quarters. Remove tough stem end and core. Put quarters on chilled plates.

2. 2

   Combine sour cream, mayonnaise, vinegar and garlic in a food processor or blender. Add 2 tablespoons cold water and process until blended and smooth. Add parsley, salt and pepper; pulse briefly to mix. Cover and chill until ready to serve (can be made up to 2 days in advance).

3. 3

   To serve, spoon some dressing on each wedge and sprinkle with scallions, if desired. Serve remaining dressing on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.