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Black Pepper-Parmesan Wedge Salad

Photo: Jennifer Causey
Yield

Serves 4 (serving size: 1 lettuce wedge and about 2 tbsp. dressing)

The classic wedge salad may never go out of style, which is totally fine with us. We change up the blue cheese and bacon version with one that’s more Caesar inspired—a heap of Parmesan cheese goes into and on top of a buttermilk dressing with plenty of cracked pepper and a sprinkle of fresh chives. Use a microplane grater to get fine, fluffy grated cheese. Loosely packed into a dry measuring cup, your yield should be around 2/3 cup.

Ingredients

  • 1/4 cup canola mayonnaise
  • 3 tablespoons fat-free buttermilk
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon black pepper
  • 1 ounce Parmesan cheese, finely grated and divided (about 2/3 cup)
  • 1 small head iceberg lettuce, cut into 4 wedges
  • 1 tablespoon finely chopped fresh chives

Nutrition Information

  • calories 92
  • fat 5.9 g
  • satfat 1.1 g
  • monofat 2.8 g
  • polyfat 1.6 g
  • protein 4 g
  • carbohydrate 6 g
  • fiber 2 g
  • cholesterol 6 mg
  • iron 1 mg
  • sodium 260 mg
  • calcium 102 mg
  • sugars 3 g
  • Est. Added Sugars 0 g

How to Make It

  1. Combine first 4 ingredients and 1/3 cup Parmesan cheese in a bowl. Top lettuce wedges evenly with dressing, remaining 1/3 cup Parmesan cheese, and chives.