Iceberg Wedge Salad

One Friday night, I was trying to come up with a fun dinner to start off the weekend and I wanted to try something new. Suddenly, it hit me: steaks. To top of the dinner, I added baked potatoes and these iceberg wedge salads. We enjoyed them so much, they are now in rotation as a side on our menus on a regular basis.
1/2 c. low fat buttermilk
2 Tbsp. reduced fat sour cream
7 Tbsp. crumbled blue cheese, divided
1 head of iceberg lettuce, quartered
grape tomatoes, halved (optional)

1. Combine buttermilk, sour cream, and 3 Tbsp. of the blue cheese.
2. Divide the lettuce onto plates, drizzle each wedge with dressing, and top with 1 Tbsp. of blue cheese.

1 serving=1 wedge, 1/4 of the dressing and 1 Tbsp. of blue cheese
2.5 WW Points+ per serving