I really liked the salad dressing here. It was fine as a wedge, but the dressing was a little scant given that much lettuce.
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
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.