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.