Iceberg Salad with Buttermilk Dressing

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

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.