Iceberg Salad with Buttermilk Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Sure, there are salad greens that have more vitamins than pale iceberg, but none have its crispy crunch. Ingredients:
1/4 cup buttermilk |
1/4 cup sour cream |
1 tablespoon cider vinegar |
3 tablespoons olive oil |
2 tablespoons chopped fresh dill |
2 scallions, thinly sliced |
1 large head iceberg lettuce, outer leaves removed and cut into 6 wedges |
2 plum tomatoes, diced |
Directions:
1. In a jar with a tight-fitting lid, combine the buttermilk, sour cream, vinegar, oil, dill, and scallions. Shake until well combined; season to taste with salt and freshly ground pepper.
2. Rinse the lettuce wedges with cold water and shake or pat dry with paper towels. Place a wedge on each of 6 plates, divide the tomatoes among the plates, and drizzle with the dressing. Serve immediately.
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