Iceberg Salad with Buttermilk Dressing

Iceberg Salad with Buttermilk Dressing Recipe
Photo: Anna Williams
Sure, there are salad greens that have more vitamins than pale iceberg, but none have its crispy crunch.

Yield:

6 servings

Recipe from

Real Simple

Nutritional Information

Calcium 43 mg
Calories 99
Caloriesfromfat 1 %
Carbohydrate 4 g
Cholesterol 5 mg
Fat 9 g
Fiber 1 g
Iron 1 mg
Protein 2 mg
Satfat 2 g
Sodium 26 mg

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

Preparation

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.

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.

Note:

Jean Galton,

Real Simple

April 2001
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