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.
Servings:
6 to 8 servings
Prep Time:
20 mins
Total Time:
1 hr 20 mins
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Ingredients
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1 large headiceberg lettuce, chilledsee savings
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1 largecucumber, peeled, seeded, and finely chopped (2 cups)see savings
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1 mediumsweet yellow onion, finely chopped (1/2 cup)see savings
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1 8-ounce containerdairy sour creamsee savings
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1/4 cupsnipped fresh mintsee savings
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1 tablespoonwhite wine vinegarsee savings
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1 teaspoondill seed, crushedsee savings
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1 teaspoonsaltsee savings
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1 teaspoonsugar (optional)see savings
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1/2 teaspoonfreshly ground black peppersee savings
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8cherry tomatoessee savings
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Dill seed (optional)see savings
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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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