Iceberg Lettuce Wedges with Creamy Garlic Dressing

Ingredients

• 2 tablespoons parsley fresh chopped
• 2 cloves garlic chopped
• 2 heads lettuce ()
• 0.5 cup mayonnaise reduced-fat
• 0.8 cup cream sour low-fat
• 2 tablespoons red wine vinegar 
• 8 servings salt and pepper 
• 2 tablespoons spring onion thinly sliced

Equipment

• food processor
• blender

Directions

1. Remove any tough outer leaves from lettuce heads and cut each into quarters.
2. Remove tough stem end and core. Put quarters on chilled plates.
3. Combine sour cream, mayonnaise, vinegar and garlic in a food processor or blender.
4. Add 2 Tbsp. cold water and process until blended and smooth.
5. 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).
6. To serve, spoon some dressing on each wedge and sprinkle with scallions, if desired.
7. Serve remaining dressing on the side.