Sure, there are salad greens that have more vitamins than pale iceberg, but none have its crispy crunch.
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
How to Make It
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.
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