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Iceberg Lettuce with Cucumber Dressing
Ingredients
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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)
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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