Iceberg Lettuce Wedges with Thousand Island Dressing
Source: Cooking Light, JANUARY 2001
1 cup low-fat mayonnaise
1/4 cup water
2 tablespoons bottled sweet pickle relish
2 tablespoons bottled chili sauce
2 tablespoons ketchup
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1 head iceberg lettuce, cored and cut into 6 wedges
Combine the first 7 ingredients in a medium bowl. Drizzle the dressing over the lettuce wedges.
Yield 6 servings