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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Iceberg Lettuce with Cucumber Dressing

Makes: 6 to 8 servings
Prep 20 mins Chill 1 hr to 8 hrs
Iceberg Lettuce with Cucumber Dressing
  • 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)

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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