Wedge Salad with Tarragon Buttermilk Dressing
 
Makes 8 servings
Ingredients
  • 1 cup buttermilk
  • 1 cup mayonnaise
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons whole-grain Dijon mustard
  • 1 tablespoon minced green onion
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon salt
  • 2 heads iceberg lettuce, cut into 4 wedges each
  • 1 cup shredded carrots
  • 1 cup sliced radishes
  • 1 cup halved grape tomatoes
Instructions
  1. In a small bowl, whisk together buttermilk and next 7 ingredients. Cover and refrigerate for up to 3 days.
  2. Top each lettuce wedge with carrots, radishes, and tomatoes; drizzle with dressing. Serve immediately.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/wedge-salad-with-tarragon-buttermilk-dressing-recipe/