Iceberg Lettuce with Cucumber Dressing
Recipe from Better Homes and Gardens

A simple sour cream dressing is served over a lettuce wedge for this cold side salad.


Iceberg Lettuce with Cucumber Dressing

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Servings: 6 to 8 servings
Prep Time: 20 mins
Total Time: 1 hr 20 mins
Related Categories: Cucumbers, Lettuce, Salad, Vidalia Onions
 
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Ingredients
  • 1  large head
    iceberg lettuce, chilled
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  • 1  large
    cucumber, peeled, seeded, and finely chopped (2 cups)
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  • 1  medium
    sweet yellow onion, finely chopped (1/2 cup)
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  • 1  8-ounce container
    dairy sour cream
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  • 1/4  cup
    snipped fresh mint
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  • 1  tablespoon
    white wine vinegar
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  • 1  teaspoon
    dill seed, crushed
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  • 1  teaspoon
    salt
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  • 1  teaspoon
    sugar (optional)
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  • 1/2  teaspoon
    freshly ground black pepper
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  • 8 
    cherry tomatoes
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  •  
    Dill seed (optional)
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Directions
1.
Peel outer leaves from lettuce. Remove core. Rinse thoroughly and drain. Cut lettuce into 6 to 8 wedges. Place on a serving platter; cover and chill up to 4 hours.
2.
For dressing, in a medium bowl combine cucumber, onion, sour cream, mint, vinegar, the 1 teaspoon dill seed, salt, sugar, if desired, and pepper. Stir to combine. Cover and chill 1 to 4 hours to blend flavors.
3.
To serve, spoon dressing over each wedge. Garnish with a cherry tomato. Sprinkle with additional dill seed, if desired. Makes 6 to 8 servings.
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