This recipe is from Everyday Food magazine.

3/4 cup low-fat buttermilk
1 small garlic clove, minced
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1/4 cup crumbled Gorgonzola cheese
1/4 teaspoon salt
1 head iceberg lettuce
Ground pepper

In a small bowl, combine all ingredients except salad. Mash some of the cheese to thicken the dressing.

Core the iceberg lettuce. Cut into 8 wedges.

Arrange 2 wedges on each of 4 plates. Drizzle with dressing. Season with pepper.