To make your own buttermilk, mix 1/2 cup evaporated milk with 1/2 cup lukewarm water. Add 1 tablespoon white vinegar. Let stand at room temperature for 30 minutes.
3 Tbsp buttermilk
1 cup mayonnaise
2 tsp snipped chives or 1 teaspoon dried chives
2 tsp dried dill
1 1/2 tsp sugar
1/2 tsp pepper
1 head iceberg lettuce
Blend buttermilk and mayonnaise in a small bowl. Add chives, dill, sugar and pepper and mix well.
Remove lettuce core. Rinse lettuce under cold running water and drain well. Wrap in paper towels to remove the remaining moisture.
Cut lettuce into wedges. Place each wedge on individual salad plates.
Drizzle dressing over lettuce wedges just before serving. Store any remaining dressing in the refrigerator.
Use a variety of greens and add quick-grilled chicken tenders for a light summertime supper. Chives can be quickly snipped with a handy pair of kitchen scissors.