Author: 
Recipe type: Salad
 
Iceberg Wedges with Avocado Ranch Dressing
Ingredients
  • For the Dressing:
  • 1½ Cups Yogurt, full fat
  • ½ Cup Kraft Mayonnaise
  • 1½ Teaspoons Salt
  • 2 Teaspoons Dried Dill
  • 2 Teaspoons Dried Parsley
  • 2 Cloves Garlic, smashed into a paste
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Lemon, juiced
  • 1 Avocado, mashed
  • 1 Tablespoon Olive Oil
  • For the Salad:
  • 1 Head Iceberg Lettuce
  • 1 Cup Grape or Cherry Tomatoes, Halved
  • 2 Small Cucumbers, halved and quartered
  • 4 Ounces Blue Cheese, crumbled (reserve for garnish)
Instructions
  1. In a large mixing bowl, combine the yogurt, mayonnaise, salt, dill, parsley, garlic, apple cider vinegar, lemon juice, avocado, and olive oil.
  2. Mix well and refrigerate.
  3. Core the lettuce and cut into four wedges.
  4. Place each wedge on a salad plate.
  5. Top each wedge with ¼ each of the tomatoes and cucumbers.
  6. Spoon a generous dollop of dressing onto each salad.
  7. Garnish each salad with one ounce of crumbled blue cheese.
Recipe by In The Kitchen With April at http://www.inthekitchenwithapril.com/2013/07/iceberg-wedges-with-avocado-ranch-dressing.html