Iceberg Wedges With Creamy Blue Cheese Dressing

Ingredients

1/2 cup buttermilk 

1/4 cup mayonnaise 

1/4 cup plain low-fat Greek-style yogurt 

1 tablespoon fresh lemon juice 

1/2 teaspoon coarsely chopped fresh thyme 

Coarse salt and freshly ground white pepper 

4 ounces crumbled blue cheese 

1 head fresh iceberg lettuce, trimmed and chilled 

Sliced tomato, for serving (optional) 

Preparation

Whisk together buttermilk, mayonnaise, yogurt, lemon juice, and thyme in a bowl; season with salt and pepper.

Gently stir in crumbled blue cheese. (Dressing may be stored, refrigerated in a covered container, for up to 3 days.)

Cut iceberg lettuce into wedges and drizzle with dressing. Serve with tomatoes, if desired.