Ready in 10 minutes
wedge salad and parmesan dressing from brio tuscan grille
To make dressing:
Combine buttermilk, sour cream, garlic, cheese and salt and pepper to taste. Cover and refrigerate until ready to serve (can be made up to 2 days ahead).
Arrange lettuce wedges on 6 chilled salad plates. Spoon dressing over. Garnish with crumbled bacon and chopped tomato.