Iceberg Lettuce with Cucumber Dressing

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Iceberg Lettuce with Cucumber Dressing
Makes: 6 to 8 servings
Prep: 20 mins Chill: 1 hr to 8 hrs
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Iceberg Lettuce with Cucumber Dressing
Ingredients
  • 1
    large head iceberg lettuce, chilled
  • 1
    large cucumber, peeled, seeded, and finely chopped (2 cups)
  • 1
    medium sweet yellow onion, finely chopped (1/2 cup)
  • 1
    8 ounce container dairy sour cream
  • 1/4
    cup snipped fresh mint
  • 1
    tablespoon white wine vinegar
  • 1
    teaspoon dill seed, crushed
  • 1
    teaspoon salt
  • 1
    teaspoon sugar (optional)
  • 1/2
    teaspoon freshly ground black pepper
  • 8
    cherry tomatoes
  • Dill seed (optional)
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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